I made pickles and Salsa for reunion this year and they went over great. In fact, each jar was attacked as soon as it was opened and nothing was left by the end of reunion.
Well, we kept a little back at home, but now we're down to one glorious jar of salsa.
The pickles I made were from Jay's grandma's recipe, and the salsa was a cooked version that I learned how to make from a guy at work who got it from his uncle Lupita in New Mexico. Here's the recipe if you care, it's fantastic. More involved than Salsa Joe, but just as good, in a different way.
Lupita's Salsa
10-14 jalapeños (depending on size and heat)
(7) 28 oz cans whole peeled tomatoes
2 large white onions
2 big heads garlic
½ cup red apple cider vinegar
4 tbsp salt
2 tbsp pepper
2 tbsp chili pique (crushed red chili)
3 tbsp Mexican oregano (dried)
Chop the jalapeños, garlic, and onions individually in the food processor, being careful not to chop too fine. Put each of these in the pot.
Separate the tomatoes from the tomato juice and chop them in the food processor. Add these to the pot. Add tomato juice until you have the right consistency. You may not end up using all the juice.
Add the remaining ingredients and boil for 20 minutes.
Put in canning jars and add lids while hot.
10-14 jalapeños (depending on size and heat)
(7) 28 oz cans whole peeled tomatoes
2 large white onions
2 big heads garlic
½ cup red apple cider vinegar
4 tbsp salt
2 tbsp pepper
2 tbsp chili pique (crushed red chili)
3 tbsp Mexican oregano (dried)
Chop the jalapeños, garlic, and onions individually in the food processor, being careful not to chop too fine. Put each of these in the pot.
Separate the tomatoes from the tomato juice and chop them in the food processor. Add these to the pot. Add tomato juice until you have the right consistency. You may not end up using all the juice.
Add the remaining ingredients and boil for 20 minutes.
Put in canning jars and add lids while hot.
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