This week everyone received Salsa In A Bag! In your CSA tote is everything you need to make an amazing batch of farm fresh salsa: tomatoes, sweet peppers, hot peppers, onions, and a heap of herbs - cilantro, parsley and basil.
My mom is generously sharing her recipe... this is the salsa I've been eating all my life and everyone who has tried it thinks it's the best. Obviously, adjust the mounts to what you have or how much you want to make.
Marjean's Salsa:
4 C tomatoes - peeled, seeded and chopped* (she uses 2 1/2 cups red tomatoes and 1 1/2 cups green tomatoes)
3 C peppers - seeded & chopped (she uses 2 cups sweet and 1 cup hot, adjust according to your heat preference)
1 C chopped onions
1 1/2 tsp salt
2 Tblsp sugar/honey
1/3 C cilantro
1/4 C parsley
1/4 C basil
1/2 C tomato paste
1 C cider vinegar
Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 20 minutes. Jar or can and process (for instructions and suggestion on canning, email me)
*note for tomato prep: drop tomatoes in boiling water for about 15 seconds or until skins split, run under cold water, then peel. Cut out stem, slice in half crosswise and squeeze gently to remove seeds and juice.
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