Mise en Place: Grandma's Salsa

Putting in Place

My life seems to be a series of putting things into place. The house clean and in place. My children's hearts and attitudes in place. Our homeschool in place to be successful. My marriage in place. And God in place at the head leading it all.
Then of course there is the proper french use of the term "Mise en Place" when in the kitchen. The kitchen is where I am happiest and most confident in my abilities. It is my creative outlet. With a big chef's knife in my hand preparing to cook a meal for my family all seems right.
Welcome to my ramblings about Mise en Place!

Monday, July 30, 2012

Grandma's Salsa

Grandma Fran's salsa recipe as she's made it for years from the vegetables grandpa grew in his garden.

Grandma’s Salsa

4 cups peeled, cored, chopped tomatoes

2 cups chopped, seeded green or yellow mild peppers (Anaheim or Pasilla)

1 cup chopped, seeded Jalapeños

1 cup chopped onion

2 teaspoons salt

3 cloves garlic, minced

1 cup cider vinegar

Prepare home canning jars and lids.

Combine everything in a large stockpot. Bring to a boil, then reduce the heat and simmer for 20 minutes.

Carefully pour hot salsa into prepared hot jars leaving ¼ inch headspace. Adjust caps.

Process for 30 minutes in a boiling water bath canner.

Remove and cool on the counter. Make sure all the lids have popped before storing in the pantry.

Mise en Place