Mama Teresa's Chile Sauce (Salsa)
Aug 4, 2018 10:34:44 #
Mama Teresa's Chile Sauce (Salsa)
MY BEST GUESS:
This makes a sweet salsa, redolent of cloves and cinnamon. I have eaten many, many Jars of this Salsa but, I made it only once, when I had my mother around to give directions. Of course, I was too stupid to record the recipe. This is as close an approximation that I can make.
24 large ripe tomatoes, chopped and seeded
4 green bell peppers, diced*
4 red bell peppers, diced*
4 Yellow Bell Peppers, diced*
5 large yellow onions, diced*
4 Cloves garlic, coarsely chopped
2½ cups sugar
1 large bunch Celery sliced
3 Tblsp salt
¼ Cup pickling spices
4 cinnamon sticks
2 Tblsp whole cloves
1 tsp allspice berries
1 tsp ground nutmeg, scant measure
4 Tblsp fine chopped parsley
4 Tblsp fine chopped basil
12-16 pint jars with rings and new lids, sterilized
*We used a hand cranked food grinder with 3/8th inch hole plate to do this,
Preparation Work:
· Clean and Sterilize bottles and rings.
· Peel onions and chop into ½” dice.
· De-stem, seed peppers and chop into half inch dice.
· Trim, clean and slice the celery stalks in ¼ inch wide pieces; make them as uniform as possible.
· Chop the Parsley and Basil.
· Make a spice bag out of cheesecloth and add whole spices of cinnamon, allspice, pickling spices and cloves.
· Chop the tomatoes into half inch pieces. If you chop the tomatoes first they can be cooking down while you do the rest of the prep work.
Place the tomatoes on heat to start cooking down. Cook the tomatoes slowly, simmering and stirring often until thickened; watch carefully to assure the tomatoes don’t burn and slightly mash the tomatoes as they cook. At about 1½ hours, if they are too watery, strain half the tomatoes through large squares of muslin or cheesecloth. Reserve the solids and discard the excess fluids. You only have to strain part (about ½) of the cooked tomatoes; the texture should be good after adding the solids back into the pot. If not, do it again!
Add the spice bag after you have strained the tomatoes. You can substitute ground spices but add ¾ the amount listed.
Add the sugar, salt, nutmeg, onions, celery, parsley, basil and peppers to the tomatoes, after adjusting the fluids, about half way (1½ hours).
Simmer ingredients over medium heat, stirring occasionally. Do not mash the other veggies.
When finished cooking (about 3 hours) remove spice bag. The texture of the chopped vegetables will be cooked, but firm, not mushy, when the cooking is done
Can in pint jars using boiling water bath method for 20 minutes. Makes 12-16 pint jars
MY BEST GUESS:
This makes a sweet salsa, redolent of cloves and cinnamon. I have eaten many, many Jars of this Salsa but, I made it only once, when I had my mother around to give directions. Of course, I was too stupid to record the recipe. This is as close an approximation that I can make.
24 large ripe tomatoes, chopped and seeded
4 green bell peppers, diced*
4 red bell peppers, diced*
4 Yellow Bell Peppers, diced*
5 large yellow onions, diced*
4 Cloves garlic, coarsely chopped
2½ cups sugar
1 large bunch Celery sliced
3 Tblsp salt
¼ Cup pickling spices
4 cinnamon sticks
2 Tblsp whole cloves
1 tsp allspice berries
1 tsp ground nutmeg, scant measure
4 Tblsp fine chopped parsley
4 Tblsp fine chopped basil
12-16 pint jars with rings and new lids, sterilized
*We used a hand cranked food grinder with 3/8th inch hole plate to do this,
Preparation Work:
· Clean and Sterilize bottles and rings.
· Peel onions and chop into ½” dice.
· De-stem, seed peppers and chop into half inch dice.
· Trim, clean and slice the celery stalks in ¼ inch wide pieces; make them as uniform as possible.
· Chop the Parsley and Basil.
· Make a spice bag out of cheesecloth and add whole spices of cinnamon, allspice, pickling spices and cloves.
· Chop the tomatoes into half inch pieces. If you chop the tomatoes first they can be cooking down while you do the rest of the prep work.
Place the tomatoes on heat to start cooking down. Cook the tomatoes slowly, simmering and stirring often until thickened; watch carefully to assure the tomatoes don’t burn and slightly mash the tomatoes as they cook. At about 1½ hours, if they are too watery, strain half the tomatoes through large squares of muslin or cheesecloth. Reserve the solids and discard the excess fluids. You only have to strain part (about ½) of the cooked tomatoes; the texture should be good after adding the solids back into the pot. If not, do it again!
Add the spice bag after you have strained the tomatoes. You can substitute ground spices but add ¾ the amount listed.
Add the sugar, salt, nutmeg, onions, celery, parsley, basil and peppers to the tomatoes, after adjusting the fluids, about half way (1½ hours).
Simmer ingredients over medium heat, stirring occasionally. Do not mash the other veggies.
When finished cooking (about 3 hours) remove spice bag. The texture of the chopped vegetables will be cooked, but firm, not mushy, when the cooking is done
Can in pint jars using boiling water bath method for 20 minutes. Makes 12-16 pint jars
Aug 4, 2018 11:14:55 #
pafret wrote:
Mama Teresa's Chile Sauce (Salsa) br img https://... (show quote)
Yikesssssss, I’m making this, oh yes I am!!! My neighbor next door eats salsa on just about everything! Plenty to give away too...
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