Salsa Experiment

There are lots of Green Zebra tomatoes coming in from the garden so I made a green salsa. You will find the recipe below.

The original recipe didn’t have the paprika in it and I canned the salsa without it being perfect. The next batch will have the smoked paprika added before canning.

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I really like high notes in my salsa. Really. But this had way too many and too high to totally satisfy me. So I asked my FB friends what they would do to fix it. My goal was to keep it green but sometimes you cannot have everything and who would sacrifice color for flavor?!

I used a six inch cast iron skillet and heated it nice and long and slow, then added a teaspoon of peanut oil until hot. Then added a heaping teaspoon of smoked paprika and cooked it until the flavor was filling up the kitchen air. This I added to about a half cup of the salsa and boy oh boy was it ever good!

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Here we have a small bowl of the test batch.

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The end result is so delicious! Thank you to Susan L. who first suggested the addition of chili powder. Susan really knows her cooking. I am a fine cook and can create something out of almost nothing or anything whichever the case may be but I do not know flavor science very well. Learning!

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Green Zebra Salsa

about 25 – 30 ripe green zebra tomatoes, rough chopped
20 jalapenos (smallish, about 1 1/2 inches long is what I had)
one medium yellow onion
4 cloves garlic, smashed
2 medium cucumbers
1/4 C. dried cilantro (fresh would be so much better but none)
4 heaping tsp. smoked paprika
1/2 tsp. turmeric
1/4 tsp sugar
4 heaping tsp. cumin
1/2 tsp. ground celery seed
2 tsp. oil
season with S & P
1 C. cider vinegar

Clean and prep all the veggies. Working in batches blend the tomatoes, jalapenos, onions, garlic and cucumbers together and pour into a heavy pot. Add the seasonings and oil.

Bring to a simmer and cook for about thirty minutes. Taste and adjust the spices if need be.

Can according to your Ball Blue Book or other reputable instructions. This made about ten cups of salsa and the amount will vary according to your vegetables sizes.

Bonnie appetite! What’s coming in from your garden right now?

signature, Sarah

 

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