So Much To Make: fresh

Friday, January 2, 2015

Blackeyed Pea Salsa

How many of you grew up eating blackeyed peas every New Year's Day for good luck? I think it must be a Southern tradition, because I mentioned it to my neighbor, and she'd never heard of such a thing.

Well, wherever the tradition came from, (I searched the tradition on Google, and didn't find a certain origin), I am continuing it with my family.

This year, instead of traditional blackeyed peas with bacon over cornbread (as it is usually served in the South), I made Blackeyed Pea Salsa. Super delicious, easy, and very healthy! Perfect for your New Year's health resolutions!

I pulled a bowl of it together in about 15 minutes. We devoured it during the afternoon football games! Lots of good fortune for us this year....though apparently our favorite football team didn't eat their blackeyed peas before the game. :(

Here's the recipe:

Blackeyed Pea Salsa

Ingredients:

1 (15.5oz) can blackeyed peas, drained and rinsed

1 (15.5oz) can corn, drained

5 Roma tomatoes, chopped small

1/3 cup red onion, chopped small (about 1/4 whole onion)

4 garlic cloves, minced

2 jalapeno peppers, seeded and chopped small

1/3 cup finely chopped cilantro

Juice of 1 lime

1 teaspoon sea salt

1/2 teaspoon chili powder

1/4 teaspoon ground black pepper

1/4 teaspoon cumin

Directions:

Mix all ingredients in a medium bowl. Let sit about 30 minutes before serving. Store covered in refrigerator.

Serve with tortilla chips, tacos, fajitas, or just a spoon. :)

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Saturday, September 13, 2014

Canning Peach Salsa

Peaches are here! So many uses, so little time! One of my favorite ways to use peaches when they are in abundance is in Peach Salsa!

I made some last year, but the recipe didn't include tomatoes. We had tomatoes to use this year, so with my neighbor (and partner in canning/crime), we came up with a delicious new recipe! It is just the right combination of spicy, savory, and sweet. Chunky and rich in flavor--you will love it!

First peel and chop peaches. Ours were so ripe, I just peeled them with my fingers right out of the crate. If your peaches aren't so easy, here is a great method from Our Best Bites.

Then, chop tomatoes. I recommend Romas or some other more-meaty, less-juicy variety.

It already looks so pretty, huh?

I used my hand-crank food processor to chop all the peppers, onions, and garlic. I still chopped the cilantro by hand. Add all these ingredients, along with lime zest and juice to the tomato and peach mix. Then, stir in 1/2 cup of sugar.

Put your pot on the stove over medium-high heat. While you are waiting on it to boil, mix 4 tablespoons of fruit pectin and 1/2 cup sugar. Once it boils 3 minutes, mix this into the pot, stirring well. Let it boil 3 more minutes.

Ladle the hot salsa into sterilized canning jars, leaving 1/4 inch of head-space. Wipe rims, and set sterilized lids on each jar. Screw on rings to finger-tight. Process in a waterbath canner: 10 minutes for pints, 15 minutes for quarts.

Let them cool on the counter, then store in a cool, dry place.

I love eating salsa I have canned throughout the cold winter months! And peach salsa is such a rare-find. You will love serving it to family and guests through the holidays!

Peach Salsa (Canned or Fresh*)

Makes 10 pints

Ingredients:

14 cups peaches, peeled and chopped

6 cups Roma tomatoes, chopped

2 red bell peppers, chopped

3 cups sweet onion, chopped

4-5 cloves garlic, finely chopped/minced

1 cup jalapeno pepper, chopped

3/4 cup cilantro, chopped

1.5 teaspoons salt

3 tablespoons lime juice

1/2 teaspoon lime zest

1 cup sugar-divided

4 tablespoons powdered fruit pectin

Directions:

1. In a large stock pot, mix tomatoes, peaches, bell and jalapeno peppers, onion, garlic, cilantro, salt, lime juice and zest. Stir in 1/2 cup of sugar. (*If you are making fresh salsa, add full cup of sugar and refrigerate until ready to use.)

2. Place pot on stove over medium-high heat. Stir together remaining 1/2 cup of sugar and fruit pectin.

3. Bring salsa to a full boil. Boil 3 minutes, then stir in sugar and pectin mixture. Return to a boil for 3 more minutes.

4. Ladle hot salsa into prepared canning jars, leaving 1/4 inch of head-space. Wipe rims, apply sterilized lids and rings. Process in a water bath canner--10 minutes for pints; 15 minutes for quarts. Remove and let cool. Store for 1+ year.