It seems our garden is really set up to make sauces and hot sauce more than anything else. Rather than just using our serrano peppers for hot sauce again (which we still may do) we decided to mix them with our tomatoes for a nice salsa that can be quick canned for preserving in the fridge or freezer.
- 1/2 red onion (roasted on grill and diced)
- mix of roma and heirloom tomatoes, about 14 heirloom and 8 roma
- 2 tablespoons olive oil (+ some to coat the onions and tomatoes)
- 3 cloves of garlic pressed into a paste
- lots of serrano peppers minced (we lost count at 12, there may be more)
- cilantro to your taste (we used about a 1/2 cup loosely packed then finely chopped)
- 1 cup + 1 tbsp of distilled white vinegar
- salt and pepper to taste
On a grill roast the tomatoes and onions. Remove from grill and let cool. Small dice the onion. Core the tomatoes and put into a blender or food processor and puree (ours produced just over 4 cups of tomato sauce). Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the garlic and peppers and sauté for a few minutes (3-4). Add the onions and continue to sauté for a couple more minutes (2-3). Add the tomato sauce and vinegar and bring to a boil. Once boiling reduce the heat to low and let simmer for about 10-15 minutes or until the sauce starts to thicken a bit. Add the cilantro and salt and pepper to your taste.
This recipe is not safe tested for real canning, we’re not certain about whether or not there is enough acid to keep it on a shelf for long term. That said, there should be enough vinegar for long term freezing and making it shelf stable in your fridge for a while.
Also pictured above, we pickled our garden jalapeños using this recipe.