A great movie to watch in your free time is the 3 Ninjas, about three pre-pubescent boys who are ninjas and have been trained by their Japanese grandfather during their summers. As predicted, there is an almost chubby one, thus a film filled with food references. They get kidnapped and the kidnappers must conjure up some food for the three boys. Obviously the best food for a night in with your kidnappers is chips and dip...not too messy at all.
Fester: Marcus, score us some nacho chips and some radical salsa.
Marcus: Dude!
We are a week into school and Labor day presents a nice three day retreat to summer. Weather has kicked up to the 90’s and swimming in various holes has taken over my after school commitments.
With the three day weekend rolling out, what a perfect time to make something that requires a bit of time I very well won’t have soon. With the garden in peak condition, it is salsa-making time. Last year I made salsa that was far too hot. I had challengers arrive with steel tongues and leave coughing and crying. I have six jars in my cupboard, which I will undoubtedly give as gifts to a person I don't really like but feel obligated to give a gift to around the holidays. This year's salsa making was to be different. This year was to bring joy and tastiness. This year would not cause pain. This year was to be edible. There is nothing like a batch of fresh salsa anytime during the year. Cilantro called in sick in this salsa because to me it tastes soapy and terrible. I didn’t use exact measurements, just what came out of the backyard.
Ingredients:
14 jalapenos
14 tomatoes
4 small green peppers
2 large onions
1 cup lemon juice
¾ a head of garlic
¾ cup apple cider vinegar
¼ cup lime juice
1 tsp salt
1tsp black pepper
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| Shiny Fantasia |
Directions:
1. The Tea Party of the salsa is the prep. You don't want to put up with it but once you've rid yourself of the job, a satisfying product awaits your mouth. You need to peel, core and de-seed the tomatoes. I did this by cutting an x in the bottom of the fruit, plunging it in boiling water for 30 seconds then ice water and the skin peels right off. Then cut it in half and cut out the seeds and core. Cut up tomato into chunks.
1. The Tea Party of the salsa is the prep. You don't want to put up with it but once you've rid yourself of the job, a satisfying product awaits your mouth. You need to peel, core and de-seed the tomatoes. I did this by cutting an x in the bottom of the fruit, plunging it in boiling water for 30 seconds then ice water and the skin peels right off. Then cut it in half and cut out the seeds and core. Cut up tomato into chunks.
2. Cut the rest of the vegetables to a size you want for your salsa (I like mine chunky).
3. Combine all the vegetables in a pot and add the liquids and salt and pepper.
4. Allow to simmer for 30 minutes.
5. Place in sanitized jars and process in a hot water canner for 15 minutes.
6. Allow to cool and seal for 24 hours then enjoy and distribute to be people you really do like.
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