Freewheeling Summer Salsa – The Columbian
Monika’s Freewheeling Tomatillo Cherry Tomato Freeze Salsa
I put about 30 or 40 diced tomatillos in a large pot, along with about 100 diced Sungold cherry tomatoes and yellow pear tomatoes, combined. I found a huge onion at the bottom of my crisper, sliced it, and added it. Then I added a green bell pepper and a bright red bell pepper from my garden. Interesting Fact: Sweet cherry peppers are used to make chili peppers, so I figured I could double the amount of pepper flavor by adding a small jar of chili as well. I also plucked about five green onions, chopped them, and tossed them in the pan for a different kind of onion flavor, along with six or seven peeled and crushed garlic cloves.
I kept staring at the three giant zucchini on my kitchen counter, and they looked back at me, daring me to add them to the salsa. I’m not the type of girl who backs off from a challenge, especially when delivered by a big green vegetable. I grated about a third of the larger specimen, just to show him who’s boss. (Obviously, the zucchini is the boss.) In total, I imagine this equated to about 3 cups of grated zucchini.
Now here’s where I had to diverge from a traditional salsa recipe. (OK, maybe the zucchini is where I diverged, but bear with me.) I don’t keep jalapenos in the house because my husband’s delicate British palate can be offended by the units of Scoville heat in such minute amounts that they are undetectable by regular scientists. methods. I’m exaggerating to illustrate, of course, but he really doesn’t appreciate anything beyond the sweetest tingle to accompany his tortilla chips.
Considering my husband’s aversion to capsaicin, I wasn’t too bothered by the lack of jalapenos; I wanted him to enjoy this salsa too. I decided to season the salsa with what I had on hand: a generous amount of salt, lemon pepper, cumin and a few dashes of cayenne. I figured I would taste the salsa while cooking and add more as needed.
I simmered the salsa over low heat in its own juice, without adding any additional water as the tomatoes looked quite juicy on their own. I let it cook for about four hours, then put it in clean, just boiled mason jars. Like freezer jam, homemade salsa can be stored in the freezer for several months. After thawing, it should be consumed in about a week. I recommend opening a jar during the coldest part of January so that you can remember the sweet and cool flavors of summer.
I’m definitely going to give Angela a jar of that salsa as a reward for those early tomatillos, along with three or four thousand zucchini.