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Today, I want to share with all of you Pat’s Salsa. Pat is my mother in law, RIP, she passed away a few months ago, and I know that she would have been very happy to see an entry in my blog sharing her yummy Salsa. Among many other things, she was a magnificent cook. Every time she came to visit us, she always had a good recipe to share. During one of her visits to Georgia, she brought us a few Mason jars full of this wonderful, and yummy fresh salsa. According to Pat, this salsa could be stored in the refrigerator for a year, but to be honest with you, we ate all the jars she brought within a few days. A few days later, she went to the store, bought all the ingredients, and we made it together. I think we made a total of 7 Mason Jars, and we did it again…… in a few weeks, they were all gone. I’ve made it quite a few times after that, but they are all gone in no time. Last Friday, I made four big jars, and today is Wednesday, and we only have 2 1/2 jars left in the fridge….so at this pace, I don’t think I ever going to find out if this salsa can stay fresh for a whole year….. I guess I will have to ask my father in law, maybe he knows;-)
I truly hope that all of you enjoy this salsa as much as we do! I also want to thank my sister in law, Andrea Schiermeyer for getting a copy of the Salsa recipe for me, I had it written in a text message or I thought I did….but I couldn’t find it anywhere……..Thank you Andrea, love ya’!
AuthorPapeoByPepi
Directions:
The very first thing that we need to do is to remove the tomato skin. You probably have your own tricks to do that, but I will explain the way I remove it as it works great for me.
We need a large pot of water on the stove over medium heat coming up to a boil.
While the water comes to a boil, rinse the tomatoes, remove the stems
and using a sharp knife, cut a shallow X on the bottom of each tomato-not too deep, but it needs to go through the skin- this process will facilitate the tomato skin removal process.
When the water starts bowling, we will introduce the tomatoes in the pot. Once we get done introducing all the tomatoes, you will noticed that due to the change in temperatures, the boiling process will stop momentarily. Wait until the water starts boiling again, and boil the tomatoes for 40 seconds.
As you can see in the picture, the tomatoes skin will start to get loose.
Using a slotted spoon, place the tomatoes into the bowl of ice water.Let them chill in the ice water for about five minutes.
With the help of a small knife or even your fingers, remove the skin-they will simply slide off, and they will be more than ready for you to start making the Salsa.
This salsa recipe is quite easy, you really don't have much to do other than chop, dice the ingredients, and mix them all together
You can either dice/chop all the ingredients manually or with the help of a food processor. I personally like all my ingredients chopped in tiny pieces, and I used a food processor, but in the past I have also made this salsa with bigger chunks-This part of the process is entirely up to you.
After mixing all ingredients, you can keep the salsa in pretty mason jars, and stored in the fridge . That's it, salsa is ready!
Ingredients
Directions
Directions:
The very first thing that we need to do is to remove the tomato skin. You probably have your own tricks to do that, but I will explain the way I remove it as it works great for me.
We need a large pot of water on the stove over medium heat coming up to a boil.
While the water comes to a boil, rinse the tomatoes, remove the stems
and using a sharp knife, cut a shallow X on the bottom of each tomato-not too deep, but it needs to go through the skin- this process will facilitate the tomato skin removal process.
When the water starts bowling, we will introduce the tomatoes in the pot. Once we get done introducing all the tomatoes, you will noticed that due to the change in temperatures, the boiling process will stop momentarily. Wait until the water starts boiling again, and boil the tomatoes for 40 seconds.
As you can see in the picture, the tomatoes skin will start to get loose.
Using a slotted spoon, place the tomatoes into the bowl of ice water.Let them chill in the ice water for about five minutes.
With the help of a small knife or even your fingers, remove the skin-they will simply slide off, and they will be more than ready for you to start making the Salsa.
This salsa recipe is quite easy, you really don't have much to do other than chop, dice the ingredients, and mix them all together
You can either dice/chop all the ingredients manually or with the help of a food processor. I personally like all my ingredients chopped in tiny pieces, and I used a food processor, but in the past I have also made this salsa with bigger chunks-This part of the process is entirely up to you.
After mixing all ingredients, you can keep the salsa in pretty mason jars, and stored in the fridge . That's it, salsa is ready!
