TOMATO RECIPES: Tomato Salsa . . . Fresh Garden Salsa . . . Taco Chicken
By: Herald Staff and Wire Reports,
3 quarts (about 4 pounds) peeled, cored and chopped slicing tomatoes
3 cups chopped onions
6 jalapeno peppers, seeded and finely chopped
4 long green chilies (Anaheim), seeded and chopped
4 cloves garlic, peeled and finely chopped
2 12-ounce cans tomato paste (see note)
2 cups bottled lemon juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin
2 tablespoons dried oregano leaves
1 teaspoon black pepper
Prepare tomatoes, onions, jalapeno peppers, chilies and garlic. Put into a 6-quart pan; add tomato paste, lemon juice, salt, sugar, cumin, oregano and pepper; mix well.
Bring to a boil, reduce heat and simmer 30 minutes. Stir often. Ladle hot salsa into hot, sterilized pint canning jars, leaving ½-inch headspace. Wipe jar rims with clean paper towels.
Adjust hot lids and process in a boiling water bath canner 15 minutes. Begin timing when water returns to a boil. Transfer with a jar lifter to a rack or set on a kitchen towel. Let sit 12 hours before checking seals.
Note: Be sure to use 12-ounce cans tomato paste, not 6-ounce.
Yield: 7 pints.
Approximate nutritional analysis ¼-cup serving: 33 calories, 1.24 grams protein, 0.43 grams fat (0.05 grams saturated), 7.36 grams carbohydrates, 232 milligrams sodium, no cholesterol.
Fresh Garden Salsa
1 small zucchini, washed, ends removed
1 small yellow summer squash, washed, ends removed
4 small roma tomatoes, seeded and chopped
1 small roasted red bell pepper, seeded and finely chopped
1 roasted poblano chili pepper, seeded and chopped
1 small red onion, peeled and finely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried
¼ cup fresh lime juice
3 tablespoons olive oil
2 teaspoons red wine vinegar
¼ teaspoon sugar
Salt and freshly ground black pepper to taste
To make uniform pieces, dice the zucchini and summer squash by cutting off the bottom and standing each one up on a cutting board. Vertically slice off a strip about 3/8-inch-thick by about ¾-inch-wide. Rotate the vegetable and cut off 3 more strips. Cut each strip lengthwise into 3/8-inch-wide strips. Stack these strips and cut them crosswise into 3/8-inch cubes. Transfer them to a bowl and combine with the tomatoes, bell and poblano peppers and onion.
In a small bowl whisk together the oregano, lime juice, olive oil, red wine vinegar and sugar. Pour over the zucchini mixture and season to taste with salt and black pepper. Let the salsa sit 15 minutes to allow the flavors to meld before serving.
Cook’s note: To roast the peppers, place in the broiler and broil on all sides until the skin is charred. Remove from broiler and place in a bowl. Cover and let sit for 15 minutes; this allows the skins to loosen. Remove and discard the skin. Core and seed the peppers.
This salsa goes well on its own with tortilla chips. Or serve it with grilled fish or chicken or as a topping on a burger.
Yield: 4 cups.
Approximate nutritional analysis per ¼-cup serving: 37 calories, 66 percent of calories from fat, 3 grams fat (no saturated), 3 grams carbohydrates, 1 gram protein, 29 milligrams sodium, no cholesterol, 1 gram fiber.
Layer in this order in crockpot:
1 packet of taco seasoning
3 unbreaded chicken breasts
1 10-ounce container pico de gallo, extra-chunk salsa or 10-ounce can Ro*Tel diced tomatoes, green chilies and spices
¼ cup water
¼ cup olive oil
Cook for 4 to 8 hours. Shred chicken. Serve for taco salads, with 2 percent shredded cheese, lettuce, tortilla strips.
For a casserole: place 1 cup of brown rice and 2 cans of Ro*Tel on bottom of slow cooker, then layer the rest of ingredients.