Salsa

Ginger Lime Peach Salsa

I realize the word "Chutney" does not have a yummy sound, so I changed it to salsa! I had some with  fried cod fish as a salsa.  Wow!  Delicious!  I got the recipe from Farm Journal, but not liking raisins left those out. And not liking mustard, left that out, too.  (I had some Peach Chutney at a gourmet restaurant and it was not very good). So, now I consider it completely mine and no longer "chutney".  It is an amazing blend of peach, onion, Anaheim pepper, garlic, lime juice, white rice vinegar, brown sugar and ginger.  I used my food processor to chop the ingredients before adding the sugar and liquid.   You can substitute agave or honey for the sugar if you want a healthier version.

 About 2 quarts chopped and peeled peaches (fairly firm, NOT mooshy)

2/3 c. chopped onion

1  clove garlic, chopped

1 small or medium Anaheim pepper, seeded and chopped

1/2 green bell pepper, seeded and chopped

  Lime juice and lime zest from 2 medium sized limes

1/3 cup white rice vinegar

1/2 cup brown sugar

1 1/2 Tbl. ultra gel (thickener) (Mix with the brown sugar before adding it to the other ingredients)

1/4 t. salt

2 t. powdered ginger Or even better 2 Tbl. fresh grated ginger
(optional) 8-10 drops of distilled or cold pressed Lime essential oil gives it an extra Lime kick

Mix ingredients. (Save some out to just eat. Yum. Just put it into containers in the fridge; it lasts about 10 days) Ladle into half pint or pint jars and process in a steamer or water bath for 20 minutes.  Makes about 4 pints.  

Farm Journal says it compliments rice and meat casseroles.  I think it compliments any meat or fish. Great with corn chips like a regular salsa.

Tomato Salsa--for bottling

4-6 quarts tomatoes, peeled and chopped (blanch the tomatoes to loosen the skins)

1 onion, chopped

1 green pepper chopped

1-2 large Anaheim or other medium heat peppers

Optional (one small jalapeno or hot pepper without seeds)

3 cloves garlic

(for chunky salsa, bring the above ingredients to a boil, then drain off about 2 cups of juice and put back in the pan) Save the juice for making soups or chili.

Add ½ Tbl salt

1 Tbl Mexican or Taco season

½ cup lime or lemon juice

Other seasonings to taste.

Optional:  fresh cilantro

Stir thoroughly, bring to a boil, then ladle into pint jars.  Add hot lids, then process for 18 mins.

Alternate recipe:

For a saucier salsa, do not drain the juice off.  Put some of the veggies in a food processor. Return to pan.  Add ¼ C of Ultra Gel, stir well until dissolved, then process as above.


For Fresh Salsa:  Do not blanch tomatoes or peel them.  Just cut them up.