Hatch Chile Salsa, version 2

Can't say I've been making or trying out new things this year in the kitchen. Life, the universe, and everything has been busy. I've stopped making the crockpot apple butter because it simply yields more jars than I can reasonably give away as gifts. Besides all the hassle of making the apple butter, nobody is eating it. Bummer. Anyhow.

Homemade salsa is always a winner. There is more to it than just eating it with chips, tacos, or nachos. Salsa goes into a variety of recipes. In July I did a control batch of salsa; basically the heat base is from a dozen green jalapenos and two red jalapenos. It is surprisingly mild; though, probably has a little more heat than the hatch chile salsa.

This season, I've altered the hatch chile salsa ingredient ratio that I used in the previous year. It currently includes:

4 large green jalapenos, seeded and stemmed, then diced
12 tomatillos, quartered
5# red tomatoes, stemmed, chopped
1 bunch fresh cilantro. finely chopped
2 heads of garlic, peeled and chopped
1.5 lbs prepared hatch chiles (picked this up from Trader Joes)
12 fresh hatch chiles, prepared (roasted, peeled, seeded, chopped) -- this surprisingly only made 1 cup of prepared chiles
1 green bell pepper, stemmed/seeded, then diced
2 tbsp sea salt
1/4 c fresh lime juice

This batch made 7 pints total: 6 pints plus 2 half pint jars

I'm sure that omitting the red tomatoes would have just made it a salsa verde (or green salsa) but I like the sweetness that tomatoes bring to salsa.

Yeah, the processing was different too. Because it took so long to prep all the ingredients, I ended up only boiling the ingredients together (except for the jalapenos, cilantro, green bell pepper, salt. and lime juice) for 1.5 hrs. Then I let it all cool down and stuck the pot into the refrigerator until I could complete the recipe. Fact of it is, I didn't have fresh limes on hand. Ooops.

By the end of the week (today), I managed to get around to preparing and adding the rest of the ingredients. Before adding the remaining ingredients, I tasted the salsa. A little bland, but what did I expect, I hadn't salted it. Also, it lacked the spicy heat of chiles, even though more than two pounds of processed hatch chile peppers went into the batch. I also pureed it to a not-chunky consistency with the immersion blender. 

For texture, I diced the green jalapenos and green bell pepper at this stage.

The salsa pot might have been simmering on the stove for an hour more or so; then I added the jalapenos, bell pepper, cilantro, salt, and lime juice and cooked the batch for a half hour more to help preserve the color of the bell pepper and cilantro.

I did not blend the salsa before putting these into prepared jars and into a 15-minute boiling water bath.

Canning 2018

The part about food blogging that bugs me is that if I don't write something up as I am doing the recipe or series, it doesn't get written up at all. Now I have to look at my old social media posts to see if I did any canning in 2017 other than a case of salsa (12 pints). I will surely update this post as the year progresses.

Bitters is a new experimentation series. Instead of taking the bitters class at OMSI, I thought I would just read up on it and try out the experiments myself instead of spending $130 on the course. Isn't that what the library and the Internet are for?

Here's what's been going on so far:

Extracts
Young ginger, 4 oz

Bitters
Cherry bitters, 4 oz

Liqueurs (vodka base, simple syrup sweetened)
coffee liqueur (Stumptown coffee base), 1 litre

Salsas
Control batch salsa (jalapeno peppers), 5.5 pints, 0.5 pints eaten already
Hatch chile salsa, 6 pints plus 2 half pints

Here's what's scheduled to be made:

strawberry liqueur
chocolate liqueur

Completed Extracts
Lemon extract, 1 pint
Vanilla bean extract, 1 pint
Bing cherry-infused bourbon, 1 pint
Cherry blossom extract, 4 oz

Kitchen Notes: Preserving the Harvest

I realize now that making a case of salsa (12 pints) for the year was excessive, so I only made five more pints to go with the five pints leftover from last year's canned batch. Although, now that I am eating the stuff that didn't make it into the jar, this recipe ratio is really good. Slightly sweeter than the default batch. What a difference ripe tomatoes and sweet peppers make.

And the best part? No onions.

Makes: 5 pints + 1 cup
Heat: mild

Ingredient Ratio

1 green bell pepper, small dice
1 red bell pepper, small dice
1 orange bell pepper, small dice
12 tomatillos, washed/peeled, quartered
12 green jalapenos, stemmed/seeded
2 red Fresno chiles, stemmed/seeded
2 heads of garlic, cloves peeled and roughly chopped
5 lbs ripe vine tomatoes, quartered
1 bunch cilantro, finely chopped
juice of 2 fresh limes
2 tbsp kosher salt

Add all to a stockpot and bring to a boil. Cook for 1.5 hours.

I ended up having to cook this on a simmer heat for an additional hour to get to a salsa consistency (not watery and thick enough to be held on a tortilla chip). I also used a slotted spoon to fill the jars and I had more than a pint of 'salsa water' leftover, which I haven't used for anything.

The garlic got a rough chop in the food processor.

These items got pureed together: tomatillos, jalapenos, red Anaheim chiles

I also used an immersion blender, but didn't blend the whole batch. Though, the sauce wouldn't be in the chunky category for salsa.

I've been sterilizing washed jars in the oven at 170 F (lowest the oven can go) for 30 minutes.

The lids and bands, get the boiling water treatment. I have yet to get food poisoning using these methods.

Processed in a boiling water bath for 30 minutes. Really, canning time is just under an hour since after you add the jars to the water, it has to come back up to temperature, even though everything is already hot.

Remove from heat and set on racks to cool. Tap on lids after jars have cooled for an hour to check seals. Leave to cool completely for 24 hours. Once you're sure that the jars are sealed properly, you can store the jars with or without the metal band.

Canning 2016

One day I'll figure out an easier way to log this down. At the moment, I'm just copying a list of what got made on the Notes application of my smartphone with the hope that I remember to blog about it.

Here's what got made in 2016:

peach brandy, 1.5 pints refrigerated
strawberry-rhubarb syrup, 2 pints refrigerated

Extracts
lemon extract, 1 pint
chive flower-infused vinegar, 1 pint
blueberry-infused vodka, 1 quart
blueberry-infused bourbon, 1 pint

Salsas
Control batch salsa (jalapeno peppers), 5.5 pints
Hatch chile salsa (hatch chiles), 5 pints
Spicy salsa (Anaheim & jalapeno peppers), ... pints?
Harissa (dried chile negra, ancho chile, Calif chile), 1 pint refrigerated
La jiao jiang (hot chile paste), 0.5 pints refrigerated

Fruit butters/jams/preserves
Winesap apple butter, 6 pints
Peach bourbon jam (burnt)
Peach bourbon jam (normal)
Apricot-pineapple preserves, 1 pint, 3 half pints, 1 four-oz jar
Apricot-rosemary preserves, 3 half pints, 4 four-oz jars
Strawberry basil preserves, 5 half pints plus 8 oz refrigerated
Strawberry port wine jam, 5 half pints plus 8 oz refrigerated

Pickles/Pickled
Bread and butter pickles, 3 pints
Kimchi, 1 quart refrigerated

Kitchen Notes: Salsa

Last year I forgot to write up the ingredient ratios for salsa. It was a really tasty batch too. This year, my local produce market had vine tomatoes on sale for $0.69/lb. I haven't seen prices like that since the early 2000s in southern California. Plus, Kerr jars were on sale as well and I picked up five cases of jars. Crazy huh?

The only thing I remember from last year's ratio was that I had more tomatoes than jalapenos which was my primary deviation from Harold Shifflett's video recipe. I also halved the salt.

Also last year, I made salsa with roasted hatch chilies. It was so tasty that it never got to the canning process. I ate it all. Whoops. 

Batch #1 yield: 5 pints, one half-pint

Preserving Roasted Hatch Chiles

It seems that either canning roasted hot peppers is so commonplace, like making bread, that everyone knows how to do it or doing so without a pressure cooker isn't safe to do so. At any rate, I couldn't find a canning process on the net that actually tell you how to preserve the summer's bounty of hatch chiles. I can't possibly be the only Pacific Northwesterner who enjoys seasonal fruits and vegetables outside of growing seasons. These are great with nachos and cheese.

Wikipedia suggests that the Scoville scale of these peppers ranges from 0 (unlikely!) to 70,000 (more likely). I de-skinned and de-seeded the roasted chiles without gloves and so far no problems. Not like that one time I rubbed my eyes after handling cayenne peppers. Oh the agony!

2015-09 Roasted Hatch Chiles

Prepare the Hatch Chiles (or Anahein, Jalapeno, or whatever hot chile pepper you have)

Orange Marmalade

After a failed batch of trying to make apple sauce with apples from my Frankenstein tree, I decided to make a marmalade (a citrus jam made from fruit flesh and peel) using Satsuma oranges. I chose these oranges because they have a relatively smooth skin, the peel is bright orange and it has a nice fragrance. They are also very easy to peel after having been peeled with a vegetable peeler. I made candied orange peels earlier in the day. 

After having read Ina Garten's recipe on Food Network, I realized that her no-pectin version had water and sugar as a simple syrup ratio. Her two hour simmering time is to reduce the water in the jam liquid. I halved her water/sugar ratio to just four cups each. The Satsuma oranges are really sweet on their own. And, instead of adding whole lemons, I used just the juice of two fresh lemons.

You can make your own liquid pectin from boiling the peel and pith of oranges or lemons, or green apple peels, in water. Read more about homemade citrus pectin on this link.

Ingredients

3 lbs (6 large) Satsuma oranges, peeled and thinly sliced
4 c simple sugar syrup (4 c water + 4 c sugar)
prepared orange peels (from 4 oranges)
4 tbsp fresh lemon juice (2 large lemons)

Directions

1. Prepare orange peels by using a non-serrated vegetable peeler to remove orange part of peel from oranges. Thinly slice peels with a sharp knife. Put peels in a pot and cover it with enough water to cover the peels. Bring to a boil and boil for 20 minutes. Drain water and set peels aside.

2. In a separate pot, combine 4 cups of water with 4 cups of sugar. Bring to a boil and stir so that all the sugar dissolves. Add sliced oranges and simmer on low heat for 2 hours, or until the liquid volume has reduced by half. 

The temperature will drop to 180-200 degrees F while it simmers. Stir occasionally and skim off the foam.

3. Add prepared orange peels, bring to a boil and heat the mixture up to 220 degrees F. Cook for 10 minutes.  The peels should turn almost translucent at the soft ball stage. Remove from heat and fill sterilized pint or half pint jars.

4. Process in a hot water bath for 10 minutes.

Makes 3 pints or 6 half pints.

Pickled Kohlrabi

I thought about taking a photo of this batch, but it just looks like some white vegetable in a pickling brine in a jar. It is not terribly exciting. With the bounty of summertime vegetables, the kohlrabi was never at the top of my list of things to buy. It is part of the cabbage family and as such, it will probably cause bloating and gas if you consume a lot of it in one sitting. At the very least, it is very high in fiber. And, for its bulk, it is very low in calories. Compared to other vegetables, it is kind of expensive to buy and not all the grocery stores carry them. They are seasonal and I was surprised to see them on the grocery store shelf during summer. I thought they were an autumn vegetable. Anyhow, onto the pickling...

After peeling the kohlrabi with a vegetable peeler and trimming off the hard, woody part of the stem with a sharp knife, I used the narrow blade disc attachment of the food prep machine to slice all the kohlrabi. With a little prep, I was able to slice a couple pounds of this vegetable in a few minutes. It's a lot easier than slicing the vegetable by hand.

If you have pickling salt, by all means use it. I do not and am using sea salt as a substitute.

Pickling Brine

2 lbs kohlrabi, purple or white (doesn't matter which)
2 c distilled white vinegar (or 1 c distilled white vinegar + 1 c apple cider vinegar)
2 c water
2 tbsp raw honey
2 tbsp sea salt
1 tbsp fresh ginger, peeled and minced
1 garlic clove, minced
1/2 tsp black peppercorns
1/4 tsp red chili flakes

Directions

1. Sterilize jars and lids for canning and set aside until ready to use.

2. Clean and trim kohlrabi. Slice into thin slices with a food processor, mandoline, or with a sharp knife. Divide slices evenly into jars.

3. Combine vinegar, water, honey, sea salt, ginger, garlic, black peppercorns, and chili flakes in a medium saucepan. Bring to a boil. Remove from heat and add brine to jars. Place lids on jars and tighten with jar bands.

4. Process using a hot water bath for 10 minutes.

This batch made 3 pints.

Pickled Beets

For this batch of beets, I seem to have undercooked them by just a bit. They boiled for an hour too, but apparently it wasn't long enough. These were small to medium sized beets. Despite some being "fork tender", others still had some crunch. I suppose beets can be eaten raw. I just haven't eaten it that way. I also boiled these whole without removing the stems or roots. Just scrub them clean before cooking.

I've read that the only difference between kosher salt and pickling salt is what else is in it. Table salt cannot be used since it is usually laced with iodine, which can make a cloudy brine. Pickling salt has no added iodine; sea salt has minimal iodine and is an acceptable substitute; and kosher salt has added yellow prussiate of soda (at least the Morton's brand does) which also discolors the brine.  

The pickling liquid is enough for 5 pints of beets and can be doubled.

Pickling Liquid

3-5 lbs of raw whole beets
1 c organic granulated sugar
1 tbsp sea salt
1 c apple cider vinegar
1 c distilled white vinegar
whole cloves, 4 per jar
whole peeled garlic cloves, 2 per jar
1 c beet water (water that the beets cooked in)

Directions

1. In a large pot, add raw beets and fill with enough water to cover them. Boil for at least an hour or until the beets are fork tender. Remove from heat and add whole beets to a large bowl filled with ice water. This will help cool the beets down. With the faucet running cold water, peel the beets with a paring knife and trim the stem and root off. Set aside until all the beets are peeled.

2. Using a sharp knife and cutting board, thinly slice the beets.

3. Sterilize jars in the oven (washed and air dried in a 225 degrees F oven for 15 minutes) or boiled for 10 minutes; sterilize lids and jar bands in boiling water.

4. Add to each jar: two peeled garlic cloves and four whole cloves. Add beet slices and fill to the top with pickling liquid with a 1/4" headspace at the top. Secure lid and band to the jar.

5. Process jars in a hot water bath for 15 minutes. Remove jars from water and set onto wood racks or a wood cutting board. As the jars cool down, the lids should each make a loud "pop" noise as the pressure sucks in the lid and seals the jar. Let the jars stand at room temperature for 24 hours.

This batch made 5 pints.