Salsa 2 - Making Base - 82224

Salsa Plans Continue - Scaling Up Operations

So, I posted an article earlier showing some seriously good “hand-made” salsa with each pepper, tomato, onion, cilantro, etc. ingredient cut by hand meticulously. I still have several jars of it - and damn it is tasty good - can be used in so many recipes. Here is the article if you haven’t seen it yet.

With that said, more crops are ripening and I need a “scaled-up” technique to make sure “yields” remain high and waste is kept to a minimum. So, this article focuses on that using images - and I’ll share a bit of text after each to explain this simple technique.

Here goes………

(waiting, waiting, waiting…..let me tell you - my email is SO effing annoying….it takes it for freaking ever sometimes……OK - the images got passed the “censors” (ha, ha,…..))

So - I picked these yesterday morning (8/21/24) - tomatoes and peppers - several varieties (Note: the ones in the upper right are NOT in this recipe cause they pack a peppa punch! - I got other plans for them)

Here are the tools of the trade and the simple ingredients - you see em don’t ya?

In the blender goes the product - Note that there is very little waste (just stems mainly and the odd part that had a defect).

So this shows the “volume reduction” after the first round of blending.

Lets put some more in - shall we?

I left a little left-over tomato (my wife likes it fresh) and one fine peppa (cayenne-jalapeño hybrid I’m most fond of…), but everything else got blended and again - there was minimal waste left over.

The final product has already been shown at the top of the article - labeled accordingly (I’ve learned labels are essential when making product - this one lists date of production and ingredients as well as the fact that the material has NOT been “pressure-sealed” (also referred to as “vacuum sealed”).

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With the salt and the vinegar added and the fact I put these jars in the refrigerator, I suspect they will be viable for quite some time - so later I can use them as a “base” for salsa with “fresh” tomatoes, pepper, lime, onions, cilantro, garlic, etc. Maybe a 1-2 or 1-3 or even 1-4 ratio. The best part in a way is compared to what I did in the previous “Salsa” article, all of what was shown above was done in about 30 minutes compared to a couple hours for the salsa presented in the first “salsa article”. I will say I sampled a bit of the material - it was tasty even as simple as it was and it did have what I’d refer to as a “bit of kick” to it! That is good.

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Maybe in a few weeks I’ll share some recipes for what I’m going to do with the hotta peppa! Red hot, hot, hot - so HOT! Yes!

I hope all are well during these “crazy times” we are living in - life is full of mystery and August tis the month of Gusto!

BK, 82224 9:41