n simmering water until ready for use. Do not boil. Wash
nd dip in boiling water for 30 to 60 seconds or
olander and let them drain for 15 minutes. Discard the tomato
ut if you like hotter salsa feel free to leave them
astry blender.
Add the salsa, beating 3 minutes with an
ery large pot and simmer for 30 minutes. Meanwhile wash jars
Working in batches, blanch tomatoes for one minute and immediately immerse
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Dip tomatoes in hot water for 20 seconds then in ice
Place unbroken beans lengthwise in pint jars; leave 1/4-inch at top.
Add 1/4 teaspoon of cayenne pepper to each jar.
Also add 1 clove garlic and 1 head of dill to each jar.
Combine remaining ingredients in a pan and bring to a boil.
Pour approximately 1/2 cup of boiling ingredients over beans in jars (needs to cover beans).
Put on lids and put in hot water bath for 10 minutes. Store on shelf for a few weeks to enjoy full flavor.
Serve chilled.
and mix well.
Add salsa and mix well.
Season
in Tomato Salsa:
Mix all ingredients together and chill for flavors to
abbage. Let salted cabbage stand for several minutes to wilt slightly
ake corn tortillas - see my recipe for tortillas de maiz here.
Combine first 4 ingredients (pepper - cayenne pepper) in a small cup and then rub over steaks. Cover and refrigerate overnight.
Prepare barbecue.
Grill steaks to desired degree of doneness (about 5 minutes per side).
Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below) and your favorite garnishes.
To make salsa: combine salsa ingrediens (tomatoes - salt) in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.
hickens. If you would like for it to be thicker you
Start boiling water for canning.
in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes.
Fill jars, leaving 1/2 inch headspace.
Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight.
Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.
n simmering water until ready for use. ( do not boil ).
oil and continue to boil for 5 minutes, stirring frequently.