Fall is so beautiful in Southern Oregon. Our own country road, about to take a sharp left to follow the blackberry fence. |
Late late season tomatoes, a surprise harvest from plants we didn't have time to pull before our wonderful Blues Cruise earlier this month. Late tomatoes are pretty much limited to Roma types. |
Pico de gallo. Definitely the year's last, and blurry! Off season, I use canned tomatoes. It's not fresh salsa, but still good! |
We still have jalapenos and a few sweet peppers to add to salsas and stir fries.
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Winter Salsa
1 large can (one size up from soup cans) whole tomatoes, preferably Roma type. A quart of home-canned tomatoes will do
1/3 cup diced onion. Use green onions or a sweet onion, if possible
2-5 sliced, diced jalapeno peppers. Seed and remove white membranes unless you want a lot of heat
Pepper flakes to taste
Juice of a half lemon (depending upon size)
1 tsp cumin
1 tsp sweetener, if desired
1/2 to 1 cup cleaned and dried cilantro leaves
salt to taste
Note: In the absence of fresh peppers, I use pepper sauces or flakes to add heat.
DIRECTIONS
Use a food processor. Place onions and peppers into the work bowl and process briefly. Drain the canned tomatoes and save juice for another use. (How about a bloody Mary?) Add whole tomatoes, lemon juice, cumin, sweetener, if using, and cumin. Process until tomatoes are how you like them. I prefer chunky. Add the cilantro and a pinch of salt, if using. Let salsa mellow for a few minutes. Then taste and adjust.
Fall photos below.