California Farm Fresh Salsa, layered

Name: California Farm Fresh Salsa, layered
Total time: 14400 s
Yield: 2 people, 4 quarts of salsa
Cuisine: American
Ingredients: 6 fresh Big Girl Tomatoes; 6 fresh green tomatillos; 4 fresh mexican avocados; 2 elephant garlic bulbs; 2 fresh Vidalia onions; 4 fresh jalapenos; 4 fresh limes; 1 bunch fresh cilantro; 1/2 teaspoon Rock salt per pint jar; 1/2 teaspoon cumin per pint jar; Most ingredients are home grown, except avocados and cumin. We estimate purchasing this produce at the farmers market would cost about $3

Hobby Horseman @HobbyHorseman

California, United States

This one is dedicated to my uncle Fra Jeronimo, a priest who lived in Oaxaca Mexico and came to visit in summer and made his own salsa using local vegetables.

Hobby Horseman @HobbyHorseman

California, United States

This one is dedicated to my uncle Fra Jeronimo, a priest who lived in Oaxaca Mexico and came to visit in summer and made his own salsa using local vegetables.

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Ingredients

1 hour prep, 3 hour bake

2 people, 4 quarts of salsa

6fresh Big Girl Tomatoes
6fresh green tomatillos
4fresh mexican avocados
2elephant garlic bulbs
2fresh Vidalia onions
4fresh jalapenos
4fresh limes
1 bunchfresh cilantro
1/2 teaspoonRock salt per pint jar
1/2 teaspooncumin per pint jar
Cost
Most ingredients are home grown, except avocados and cumin. We estimate purchasing this produce at the farmers market would cost about $3

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Steps

1 hour prep, 3 hour bake

1

Wash, drip dry all vegetables. Slice tomatoes horizontally, 1/4” thick, remove green cores, chop 1/4” square. Chop avocados 1/4” square. Chop onions 1/4” square. Slice jalapenos 1/4” slices horizontally, chop rings into 1/4” lengths. Do not mix vegetables, keep in separate bowls.
2

Roast tomatillos coated in olive oil in 350F oven for 15 minutes. Chop to 1/4” pieces. Using scissors, snip rinsed cilantro as thin as possible. Mix these ingredients with the green avocados. DO THE TASTE TEST: mix 4 tablespoons of all fresh ingredients and the spices with 1/4 teaspoon of chopped jalapeno. Mix, taste. If too mild, add another 1/4 tsp, taste, add another, taste, and another. Then decide to use1,2,3, or 4 jalapenos to add to this recipe.
3

Now layer the ingredients in the pint mason jar, the colors of the Mexican flag: green-white-red: 4 tablespoons of green tomatillo, jalapeno, and avocado with cilantro on bottom, next, 4 tablespoons white onion with 4 crushed garlic cloves, next 4 tablespoons red tomato, overfill jars, mix will settle when hot bath preserved.
4

Sprinkle 1/2 tsp rock salt and 1/2 tsp cumin powder on top, drizzle half a lime over, boil pickling solution and pour over salsa. Cap lids tight with screwbands, immerse 15 minutes in 194 F degree water, boil 15 minutes, coo, in waterbath. Label and date. You will be amazed how delicious and fresh this salsa stays. Enjoy.

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Hobby Horseman @HobbyHorseman

on September 05, 2021 09:22

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.

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California Farm Fresh Salsa, layered

California Farm Fresh Salsa, layered

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