- Author: Lauria Watts
Somehow this seems to have been posted much earlier this year--perhaps something is wonky on this website. But, here is a reminder about--THE WONDERFUL GROW AND PRESERVE CLASS--Don't miss it!
He aquí tres pasos simples para contar con salsa hecha en casa en cualquier día del año.
Paso 1 (opcional): cultive los ingredientes
Lleve el proceso desde las enredaderas de tomates hasta las papilas gustativas cultivando usted mismo un huerto para salsa en esta época del año. Empiece con un ingrediente de la salsa como tomates. Hay mucha información publicada acerca de cómo cultivar tomates, pero si tiene más preguntas, contacte al jardinero maestro de la UC de su condado.
Paso 2: envase la salsa
Hay muchas recetas ya probadas que le permitirán elegir la que se ajuste a su gusto. La publicación en inglés, Tomates: una manera segura de almacenarlos, envasarlos y disfrutarlos (Tomatoes: Safe Methods to Store, Preserver, and Enjoy) contiene dos recetas para empezar, incluyendo la que le ofrecemos a continuación. Busque en la página de recursos Preservadores Maestros de Alimentos de la UC.
Salsa a base de tomate/pasta de tomate
Rinde para siete frascos de una pinta
Ingredientes
3 cuartos de galón de tomates (unos 12 tomates medianos), lavados, pelados, y picados, sin las semillas.
3 tazas de cebolla (unas tres cebollas medianas), picadas
1 ½ tazas de chiles dulces verdes alargados (unos cuatro chiles Anaheim), lavados, desvenados y picados. Nota: los pimientos campana dulces pueden sustituirse por los chiles verdes alargados
6 cucharadas de chiles rojos picosos (unos seis chiles jalapeños), lavados, desvenados y finamente picados
4 dientes de ajo, finamente picados
2 latas de 12 onzas de pasta de tomate
2 tazas de jugo de limón comercial
1 cucharada de sal
1 cucharada de azúcar
1 cucharada de comino molido (opcional)
2 cucharadas de hojas de orégano (opcional)
1 cucharadita de pimienta negra
Preparación
- Lávese las manos y las superficies de trabajo y luego prepare los ingredientes.
- Mezcle todos los ingredientes en una olla grande.
- Póngalos a hervir, revolviendo frecuentemente.
- Reduzca el fuego y cueza a fuego lento durante 30 minutos, revolviendo ocasionalmente.
- Vierta la salsa con un cucharón en los frascos de una pinta, dejando ½ pulgada sin llenar.
- Limpie los bordes de los frascos con una toalla de papel húmeda y limpia y coloque las dos tapaderas de metal especiales para la conservación de alimentos.
- Procese durante 15 minutos al baño María en una olla para envasado en altitudes de hasta 1000 pies. Si está a más de 1000 pies de altitud, incremente el tiempo de procesamiento un minuto por cada incremento de 1000 pies en altitud.
- Deje que los frascos se enfríen sin tocarlos durante 12 a 24 horas y luego revise que estén bien sellados.
Si no ha envasado antes, o si lo ha hecho, recurra a su programa de Preservadores Maestros de Alimentos de la UC más cercano a usted, quienes pueden ayudarle.
Paso 3: coma el contenido
¡Bueno, probablemente esté familiarizado con este paso! Hágalo con confianza a sabiendas de que ha seguido un proceso casero seguro de envasado.
Ya sea que cultive o compre los ingredientes, siempre es divertido hacer y compartir su propia salsa. ¿Ya se le antojó?
- Author: Katelyn Ogburn
Here are three simple steps to having homemade salsa any time of the year.
Step 1 (optional): Grow the ingredients
Take the process from tomato trellises to taste buds by planting a salsa garden this time of year. Get started with a salsa staple like tomatoes. There are great published references for growing tomatoes, but if you have further questions, ask a UC Master Gardener volunteer in your county.
Step 2: Can the salsa
There are many research tested recipes, allowing you to choose one that suits your taste best. Tomatoes: Safe Methods to Store, Preserver, and Enjoy contains two to start, including the recipe provided. Dig around on the UC Master Food Preserver Resources page to find more.
Tomato/Tomato Paste Salsa
Makes 7 pint jars
Ingredients
3 quarts tomatoes (about 12 medium tomatoes), washed, peeled, cored, and chopped
3 cups onions (about 3 medium onions), chopped
1 ½ cups long green sweet peppers (about 4 Anaheim peppers), washed, seeded and chopped. Note: Sweet bell peppers may be substituted for long green peppers
6 tablespoons small hot red peppers (about 6 Jalapeno peppers), washed, seeded, and finely chopped
4 cloves garlic, finely chopped
2 12-oz cans tomato paste
2 cups commercially bottled lemon juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin (optional)
2 tablespoons oregano leaves (optional)
1 teaspoon black pepper
Preparation
- Wash hands and work surfaces, and then prepare ingredients.
- Combine all ingredients in a large saucepan.
- Bring to a boil, stirring frequently.
- Reduce heat and simmer 30 minutes, stirring occasionally.
- Ladle hot salsa into pint jars, leaving a 1/2–inch headspace.
- Wipe rims of jars with a dampened clean paper towel and apply two-piece metal canning lids.
- Process 15 minutes in a water bath canner at altitudes up to 1000 feet. Above 1000 feet, increase processing time by 1 minute for every additional 1000-foot increase in altitude.
- Let jars cool undisturbed for 12 to 24 hours, then check seals.
If you haven't canned before (or even if you have), turn to a local UC Master Food Preserver Program near you as a friendly resource.
Step 3: Eat the contents
Well, you are probably already very familiar with carrying out this step! Do it with confidence knowing that you followed a safe, home preservation process.
Whether you grow or buy, it is always fun to make and share your own jar. Are you craving salsa yet?
- Author: Kathy Keatley Garvey
We're not the only ones "celebrating" the first week of spring. The oleander aphids are doing a happy dance on our milkweed plants. We think they're doing a mixture of the tango, cha-cha-cha, salsa and merengue. Every time we walk past them, we see a population explosion with even more incredible dance moves. In population size, they went from a family reunion to an army of aphids to an international conference. Y'all come.
These are yellow, pear-shaped insects, about 1.5 to 2.6mm long, with black cornicles. They congregate on the tender young shoots and suck the very life out of them.
Now it's our job to suck the very life out of the aphids before the monarch butterflies return. There are many ways to do this. We sometimes pick them off, squishing them between our fingers. Or we invite lady beetles (aka ladybugs) and soldier beetles to pick them off--but sometimes they're not around to accept our invitations.
Actually we prefer to wash their mouths out with soap. Fill a spray bottle with a gallon of water, add a teaspoon of liquid dishwasher and spray away. The aphids are goners. Some folks add a pinch of cayenne pepper for good measure. Probably makes them more lively when they dance the salsa?
Today when we checked our milkweeds, the population had dwindled down to one aphid. Just one. A one-delegate conference with no flashy moves. It takes two to tango.
Related Links:
For information on how to control aphids, check out the UC Statewide Integrated Pest Management Program's website.
For information on rearing monarchs, including recommended ways to rid your milkweed of those pesky aphids, these Facebook pages are quite helpful:
The Beautiful Monarch
Public group administered by Holli Webb Hearn
"The Beautiful Monarch group was created to teach members how to raise and properly care for the monarch butterfly from egg to flying adult along with learning about their predators, diseases and other monarch facts. It is my hope that as a collective group we will help and teach one another along with any new members that join us."
Raising Butterflies and Moths for Conservation (+All Pollinators)
Closed group monitored by Mona L. Miller (apply to join)
"Our focus is the preservation and protection of North American butterflies, moths and pollinators, particularly the Monarch Butterfly.")
- Author: Javier Miramontes
- Editor: Emily Harris
When I eat healthy I limit the amount of fat, sodium and sugar in my diet. In order to avoid having my food taste bland, I use vegetables and fruits to add flavor. There are so many fruits and vegetables we can use to make our food taste delicious and healthy.
One of my favorite things to make is salsa. I've been eating salsa since I was a kid and I'm lucky that my mom makes the best salsa. Check out my salsa recipe and suggestions below:
What will I need to make salsa?
Ingredients: Tomatoes, peppers, water and salt.
Kitchen supplies: A blender or a molcajete (mortar and pestle).
Tomatoes are a good source of Vitamin C.
How can I make my salsa spicy?
Thai peppers are very spicy and packed with flavor, so if you want some spicy salsa add a small handful.
Top row : Serrano Chili Pepper, Jalapenos. Bottom row: Thai Peppers, Dried Abrol Peppers.
How can I make a mild salsa?
Jalapeños tend to be the least spicy. Experiment by adding a few when you make your salsa. Once you build a tolerance, add more peppers.
What if my salsa is too spicy?
Add another tomato or water to reduce spiciness.
How can I make green/red salsa?
If you want to make your salsa red, use tomatoes and dried Chile de Abrol.
If you want to make your salsa green, use tomatillos (they look like small green tomatoes) and green peppers.
You can use tomatoes to make green salsa: just reduce the number of tomatoes and increase the number of green peppers.
Do you have a recipe I can try?
Yes! Here is a quick and easy recipe that I made in less than 8 minutes:
Ingredients:3 tomatoes, 6 grilled jalapeños, water and garlic salt.
I typically grill the tomatoes and jalapeños and add warm water when I make salsa.
Note: If you blend the tomatoes and jalapeños raw it will taste different. If you decide not to grill them, just heat up the finished salsa in a pan.
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