Fresh tomatillo salsa is great on corn chips, baked potatoes or other vegetables. It whips up in less than 20 minutes and is better than the store bought versions. Adjust the sugar to the level of acidity you prefer.
4 peeled and washed tomatillos
2 cloves crushed garlic
600 grams fresh tomatoes chopped
3/4 cup basil chopped basil leaves
1/4 tsp salt
2 tbsp lime
sugar to taste ( 1 tbsp to begin)
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Salsa is a great alternative to ketchup or chili sauce. For a twist this recipe uses cinnamon in the preparation. Combined with the zesty chilies the spice adds a unique flavor.
2 1/2 cups chopped ripe tomatoes
3 shallots chopped
1 red or green pepper diced
1 clove of garlic minced
1/4 cup white vinegar
1 tsp dried crushed chilies
1 1/2 tsp salt
1/4 cup brown sugar
1 1/2 tsp paprika
I always love the summer/fall season. All kinds of fresh produce can be found in the stores and farmer’s markets. Every year I scour the markets for sweet and juicy tomatoes. I like to use them in salsas, salads, sandwiches and this tomato jam. Sweet with a bit of a tang this jam is great served on bread or with cheese.
2 cups cherry tomatoes
2 cups Roma tomatoes
1/4 cup vinegar
1/4 cup water
1 tsp balsamic vinegar
1/4 cup sugar
1 tbsp molasses
1 tsp pepper
1 tsp salt
1 tsp ground basil
Place all ingredients in a saucepan. Bring to a boil. Lower heat and simmer for 1 1/2 hours to 2 hours until mixture thickens.
Can with your favourite canning method.
Good on Bread Machine Rosemary Bread.
Rhubarb Pineapple Salsa is an unusual salsa that is good on ice cream. Reduce the ginger if you don’t like spicy sauces.
4 cups rhubarb, cut into pieces
3 cups chopped strawberries
1 1/2 cups crushed pineapple
1 1/2 cups white sugar
3/4 cup cider vinegar
1 tbsp powdered ginger
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