California Farm Fresh Salsa, layered

Name: How to cook California Farm Fresh Salsa, layered - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 quarts of salsa
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Fresh Salsa, layered

This one is dedicated to my uncle Fra Jeronimo, a priest who lived in Oaxaca Mexico and came to visit in summer and made his own salsa using local vegetables.

Ingredient

Food ration :

2 people, 4 quarts of salsa

Cooking time :

1 hour prep, 3 hour bake

Cooking instructions

* Step 1

Wash, drip dry all vegetables. Slice tomatoes horizontally, 1/4” thick, remove green cores, chop 1/4” square. Chop avocados 1/4” square. Chop onions 1/4” square. Slice jalapenos 1/4” slices horizontally, chop rings into 1/4” lengths. Do not mix vegetables, keep in separate bowls.

* Step 2

Roast tomatillos coated in olive oil in 350F oven for 15 minutes. Chop to 1/4” pieces. Using scissors, snip rinsed cilantro as thin as possible. Mix these ingredients with the green avocados. DO THE TASTE TEST: mix 4 tablespoons of all fresh ingredients and the spices with 1/4 teaspoon of chopped jalapeno. Mix, taste. If too mild, add another 1/4 tsp, taste, add another, taste, and another. Then decide to use1,2,3, or 4 jalapenos to add to this recipe.

* Step 3

Now layer the ingredients in the pint mason jar, the colors of the Mexican flag: green-white-red: 4 tablespoons of green tomatillo, jalapeno, and avocado with cilantro on bottom, next, 4 tablespoons white onion with 4 crushed garlic cloves, next 4 tablespoons red tomato, overfill jars, mix will settle when hot bath preserved.

* Step 4

Sprinkle 1/2 tsp rock salt and 1/2 tsp cumin powder on top, drizzle half a lime over, boil pickling solution and pour over salsa. Cap lids tight with screwbands, immerse 15 minutes in 194 F degree water, boil 15 minutes, coo, in waterbath. Label and date. You will be amazed how delicious and fresh this salsa stays. Enjoy.