Wednesday, November 17, 2010

Summer Salsa Chicken

Every year I try to do some canning.  I have never done the same thing twice, I have had more failures than success and I rarely use the things that do come out successfully.  Every Spring I have visions of a beautiful garden producing massive amounts of wonderful vegetables that I will can and savor throughout the winter.  Well, for many reasons I am still waiting for this vision to come true, but that is another story.  Anyway this summer we had a couple of weeks where we were swimming in peaches and tomatoes so I decided to make these ingredients my canning experiments for the season.  I came across a reciepe for Summer Salsa, it sounded yummy and I had all the ingredients on hand.  It was a little spicy, but I was really happy with the results.  I made dozen jars, I have 11 in the pantry - I used one jar to make a quick dip, combined with cream cheese it was super yummy, but everything is better with a little cream cheese - and now that Fall is quickly turning into Winter I thought I would try to use another jar or two.   I didn't do anything fancy, I just dumped the salsa over chicken breasts, but the meal tasted so yummy.  Next year I am definitely going to do more canning, and I am definitely making this salsa. 
Summer Salsa (from "Complete Home Presererving")
4 c.  Tomateoes, peeled, chopped cored
2 c.   Peaches, peeled, chopped pitted
2 c.   Pears, peeled, seeded chopped
1      Red bell pepper, seeded and finely chopped
1 c.  Red onion, finely chopped
3-4  Jalapeno peppers, seeded and finely chopped
1/2 c.  loosely packed finely chopped cilantro
1/2 c.  Honey
Gated zest and juice 1 lemon
1/4 c.  Balsamic vinegar
1 Tbs.  Mint finely chopped

In large stainless steel saucepan combine tomatoes, peaches, pears, red pepper, onion, andjalapeno peppers.  Bring to a boil over medium high heat, stirring constantly.  Add cilantro, honely, lemon zest and juice, vinegar and mint.  Reduce heat boil gently stirring frequently, until slightly thickened, about 5 minutes. 
Ladle hot salsa into prepared canning jars, leaving 1/2 inch of head space.  Wipe rim, center lid on jar, screw band down.  Place jars in canner, process 8oz jars for 15 minutes, pint jars for 20 minutes. 

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