My friend and I purchased an extra bushel of tomatoes and a 1/2 bushel of hot peppers from our farm share this week for a big batch of salsa.
Plus we used six large onions, three large bunches of cilantro and some mixed bags of peppers from the last two week's farm shares. We added a brine made of white vinegar, sugar, and kosher salt.
I washed all the farm fresh produce and got to work early this morning.
After washing the tomatoes, I sliced them in half and cut out the core and any bad spots. I broiled them in the oven for about 10 minutes - roasting the skins right off! After the cooled, I simply pinched the roasted skins and discarded them.
I was left with a cookie sheet filled with peeled deliciously roasted tomatoes.
Using a fork and knife, I sliced and diced all the roasted tomatoes to make a very nice homemade sauce.
We added the diced peppers, onions, cilantro and brine and cooked them just perfectly while we sterilized the 36 difference jars.
It's a good recipe and the hot peppers are really hot. My fingertips are on fire just from slicing and dicing them.
Now I've got enough salsa for the rest of the year. It sure is fun to capture the freshness of the farm and savor it all winter long.