Salsa – revised
It’s that time of year again. The garden has gone completely nuts and I am processing veg as fast as I can. Today I am making salsa. I posted the recipe last year. This year I have learned and improved! The big thing I am doing differently is freezing my tomatoes before I start. When they thaw, the skins pull right off. Then if you give them a gentle squeeze the water and seeds squirt right out, leaving the valuable pulp behind. Since I blend my tomatoes anyway, I don’t worry about the lack of chunks and I have reduced my cooking time down to 30- 45 minutes since there is WAY less water to cook off.
Here’s the thing that I find completely amazing. I would have thought that squeezing a ever so slightly frozen tomato would squish out tomato juice. It doesn’t! The water melts first so if you find that sweet spot when you are holding what is basically a tomato slushy, and give it a squeeze, the liquid that comes off is clear.
This discovery was a happy accident. My garden is small and I never have a whole batch of tomatoes ripe at once. So I started just throwing them in the freezer thinking I would make salsa when I had the three pounds worth. Now I have an easier time removing the skins and seeds and a decreased cooking time! Win all around. The taste is exactly the same. If anything it is a little fresher tasting since you don’t have to cook it as long.
I have also started using my skins and adding them back in. This makes a nice thicker salsa. I got the idea from North West Edible Life who uses her tomato skins to make tomato sauce. It adds a nice texture.
I have also started to try lower temp pasteurization when I process my pickles. I am curious to see how it goes.