Tag Archives: Canned Tomatoes

Fermented Salsa

I got this recipe from http://www.cheeseslave.com/lacto-fermented-salsa/

Fermented Salsa

Ingredients

Chili peppers (1-2 serranos or 1/2-1 jalapeno, depending on how hot you like it)
Medium fresh tomatoes (4), or canned tomatoes (1 pound), organic if possible
Medium white or yellow onion, organic if possible (1)
Garlic cloves (2)
Lemons or 3 limes, organic if possible (2)
Sea salt (1 TBS) — where to buy sea salt or
whey (2 TBS) — if you don’t have any whey, use an additional 1 tablespoon salt
Optional: 1 bunch oregano, fresh (or 1 teaspoon dried)
Optional: cilantro (1 bunch), fresh
Optional: Filtered water

Equipment

Rubber gloves
Quart-sized mason jar with lid
Optional: Food processor

Directions

1. Wearing gloves, cut open the chiles and discard the stems and seeds (If you don’t wear gloves, you risk burns — trust me, I’ve done it. I advise wearing the gloves.) Set aside.

2. If using fresh tomatoes, peel and deseed them: Fill a large saucepan halfway with water, set on high heat and bring to a boil. Carefully set tomatoes in saucepan and let sit for 5-10 seconds, then remove with a slotted spoon or tongs. Cool and peel. Cut tomatoes in half and gently squeeze out the seeds, or scoop out with a spoon, and discard. Set aside.

3. Peel and quarter the onion and peel and smash or crush the garlic.

4. If using fresh herbs, rinse, dry and chop them, discarding the stems.

5. Place the peppers, tomatoes, onion, garlic, and optional herbs into the food processor (you can also do this by hand — just dice everything with a sharp knife).

6. Squeeze the 2 lemons or 3 limes and add the juice.

7. Add the sea salt and whey.

8. Pulse several times (more or less for desired consistency).

9. Transfer to quart-sized mason jar. Add a little filtered water if necessary (if you like it more liquid and it’s too chunky). If you add water, put the lid on and shake it up so it’s incorporated. Make sure to leave at least an inch of space from the top of the jar.

10. Cover and keep at room temperature for 2-3 days before transferring to the fridge. Salsa will keep for weeks or months in fridge.

Pumpkin Cake

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I guess this is why I always gain weight in the winter.  There’s just something about winter that makes me want to bake and try out new recipes.  This pumpkin cake and cream cheese frosting recipe came from my (and Jessica’s) favorite cookbook.  Mennonite Country-Style Recipes and Kitchen Secrets.  If you get an opportunity to own the cookbook, it is fantastic.  I don’t think I’ve made anything from it that was bad.  All has been good.  I made 15 bean soup for church last night.  It turned out really good.  I basically follow the instructions on the bag except  I add some browned sausage and hamburger to the recipe.  Also instead of canned tomatoes, I use spaghetti sauce.  It is a very affordable soup.  If I didn’t miss count anything, it will feed about 20 people for about .50 cents a serving.  Pretty good huh.  I’m always looking for ways to feed my family inexpensively but healthy.  Sometimes these two words do not go together.  You know,  like at Wendys.  Do we buy the $1.00 chicken sandwich or the $5.00 salad?  Depends on the cash flow this week.  Honestly though we very seldom eat out, so the $1.00 chicken sandwich is a big treat for us all.   Well speaking of eating, time for me to cook supper.  Tonights menu-sauteed (fried) cabbage with hamburger, potatoes, onions, garlic, green peppers, and spinach.  It’s a one dish meal, inexpensive, healthy and delicious.  Of course a meal like this has to have cornbread with it.  Remember I grind my own corn to make the cornmeal, and of course for the dessert, the pumpkin cake.  Gotta go, I’m getting hungry.  God Bless.