Spicy Tomato Salsa

This batch came out a lot spicier than last year's and it is likely that I wasn't paying attention to actually reading last year's recipe write-up. Because I also picked up some hatch chiles from the produce market at the same time as the tomatoes, I thought I might reserve some of the tomatoes for another salsa recipe using the hatch chiles as I was already mid-recipe. I ran out of pint jars so I only made 6 pints.

What's different between last year and this year's salsa? I left the seeds in the jalapenos, and there's half as many tomatoes in this batch.

Yield: 6 pints (canned) + 1 quart (refrigerated)

Ingredients

12 green jalapenos, stemmed but not seeded
8 tomatilllos, husk removed and quartered
5-6 lbs ripe Roma tomatoes, quartered, not peeled/seeded
2 green bell peppers, stemmed and seeded, diced
2 heads of garlic, cloves removed and roughly chopped
1 bunch fresh cilantro, chopped
juice of 2 limes (4-5 tbsp)
2 tbsp kosher salt (without anti-caking additive)

Directions

Process in batches, a few pulses at a time with a food processor machine, all the ingredients except for the cilantro, lime juice and salt. Last year's salsa was processed into a sauce-like consistency. This time, it's a bit more chunky.

Empty roughly chopped batches into a large stockpot. Add lime juice, salt, and cilantro.

Cook for 1.5 hrs, or until the desired consistency is achieved.

I used a slotted spoon when filling the pint jars for canning. The quart or so of salsa leftover had a lot of water.

I processed the jars in a boiling water bath for 20 minutes.

I'm not sure this will last until next summer. I have already polished off a quart of salsa and gave away one jar. Looks like I may have to procure more of everything. :) :)

Kitchen Notes: Everything Pumpkin

Last year's T-day desserts featuring pumpkin were clearly winners: pumpkin pound cake and the pumpkin roll with candied ginger in the cream cheese filling. Here's a listing of all the pumpkin recipes-to-date on this blog:

pumpkin pie spice
pumpkin spice scones
pumpkin fried rice
pumpkin bread with yogurt
pumpkin bread with tofu
pumpkin soup
pumpkin pound cake
pumpkin roll with candied ginger
pumpkin spice latte
pumpkin muffins
pumpkin cranberry biscotti

Should kabocha squash be included in the pumpkin recipes? After all, it is pumpkin-like in shape, cooking methods, and color. If so, here are those recipe links:

Spicy Sweet Roasted Kabocha Squash
pumpkin potage

With the autumn season close by, pumpkins will soon be available at local farms and the produce market. Here are some recipe ideas that I'll be toying with for this year's T-day:

Southern Living's Pumpkin Chips (deep fried)
Pumpkin Butter
Pumpkin Cornbread
Pumpkin Bread Pudding
Serious Eats' Pumpkin Liqueur

Gluten-Free Zucchini Muffins

I feel like I am contributing to California's water shortage by encouraging the use of almonds in recipes, or the desolation of coconut groves in the Philippines by using coconut flour. Nonetheless, here is another egg-heavy coconut flour recipe. The coconut oil and vanilla are not in this recipe. I simply forgot to add it. Let this be a lesson to you.. don't bake when tired, really! Things get missed.

Makes: 12

Ingredients

1/2 c organic coconut flour
1/4 c almond flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1/2 tsp sea salt
4 large eggs
1/3 c raw honey
1 tsp vanilla
2 tbsp coconut oil
1/2 tsp apple cider vinegar
1 ripe banana
1 c shredded zucchini
1 shredded organic carrot (optional)

Directions

Preheat oven to 350 degrees F.

1. In the bowl of a food processor, combine almond flour, coconut flour, nutmeg, cinnamon, baking soda, and salt. Add eggs, honey, vanilla, and coconut oil. Pulse until combined.

2. If you happen to be using a frozen banana, thaw it then lop off the stem and squeeze the banana out into the bowl. Add apple cider vinegar, banana, and zucchini. Pulse to mix thoroughly.

3. Line a muffin tin with silicone or paper muffin liners. Fill each liner with 1-2 tbsp of mixture.

Bake for 20-25 minutes. Cool and enjoy.

These came out looking really dark and not smooth on top.

Blackberry Basil Seltzer

This version of the seltzer is more colorful than the strawberry one and can be served in short glass. Refreshing and light on the palate, this is another drink for a summertime dinner party.

For each serving:

1/4 c blackberries
2-3 basil leaves
1 tbsp syrup sweetener (agave, honey, or simple syrup)
seltzer or sparkling water
crushed ice

Directions

In a glass, add ingredients and squish together with the back of a spoon. Add ice and fill glass with seltzer water. Enjoy.

Strawberry Basil Spritzer

This summer, the sun has been awfully harsh with wanting to be in the sky for 16 hours at a stretch. At least the solstice has passed and the days are starting to get shorter. This beverage can be kicked up a couple notches with the addition of vodka, but is good enough on its own without alcohol.

Ingredients

4-5 organic strawberries, washed, stemmed and halved
8 basil leaves, coarsely chopped
1 oz simple syrup (equal parts sugar and water, boiled and reduced by half)
juice from 1 lime
club soda or sparkling water
3 oz vodka (optional)

Directions

In a pint jar, combine strawberries, basil leaves, simple syrup, and lime juice. Let chill until ready to use. Scoop out 1-2 tablespoons of the mixture per serving, into a tall glass with ice. Add enough club soda or sparkling water. Stir briskly then serve.