Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I really enjoy canning salsa. There’s nothing better than opening a jar on a cold February day, tasting roasted, spicy, summer-in-a-jar. I could not survive Minnesota winter any other way.
Hatch Chiles, a native of New Mexico, are a mild bright green pepper. Mixed with cilantro, tomatillos, and a few serranos for heat, they make a great salsa verde perfect for canning.
This recipe for water-bath canning fresh tomato salsa starts with 10# tomatoes, adds vinegar for safe acidity, and results in about 8 pints of summery salsa to enjoy the rest of the year.
What to make with all the dried peppers and goat cheese you made? Chilaquiles, of course! Crunchy, saucy and cheesy makes this a recipe for any meal of the day.
