SIDE DISHES
Alton Brown's Oven Roasted Broccoli (click here for the link)
Authentic Mexican Rice (click here for the link)
Authentic Mexican Rice (click here for the link)
Home-Canned Peach Pineapple Salsa
Peach Salsa Yield: (8) 1/2 pints Ingredients: 3 cups chopped fresh peaches, 3 cups chopped fresh pineapple, 6 large plum tomatoes 1 -1/2 cups chopped red onions 4 medium jalapeno peppers, seeded and finely chopped 1 large sweet red pepper, seeded and finely chopped 1/2 cup finely chopped cilantro 1/2 cup white vinegar 2 tablespoons liquid honey 3 garlic cloves, finely chopped 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper Directions:
1. Sterilize 8, 1/2 pint jars
2. Blanch peaches; cool in cold water, peel, pit and chop. Chop pineapple int small pieces.
3. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks. 4. In a large stainless or enamel cooking pot, combine peaches, pineapple, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
5. Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
6. Adjust seasonings to taste. . Add more cayenne pepper if you desire a spicier taste. 8. Ladle salsa into hot jars to within 1/4 inch of top for headspace.
7. Remove air bubbles by sliding a rubber spatula between the glass and salsa. Re-adjust the headspace to 1/4 inch. Wipe jar rim to remove any stickiness.
8. Center lid on top of jar; apply screw band just until finger tight. Place jars in a hot bath in a canner and process for 15 minutes.
9. Remove jars and place on a towel, then cover with another towel to cool slowly. 15. Jars are sealed when the lids pop and are curved down, (concave).
10. Label jars and store in a cool, dark place.
Peach Salsa Yield: (8) 1/2 pints Ingredients: 3 cups chopped fresh peaches, 3 cups chopped fresh pineapple, 6 large plum tomatoes 1 -1/2 cups chopped red onions 4 medium jalapeno peppers, seeded and finely chopped 1 large sweet red pepper, seeded and finely chopped 1/2 cup finely chopped cilantro 1/2 cup white vinegar 2 tablespoons liquid honey 3 garlic cloves, finely chopped 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper Directions:
1. Sterilize 8, 1/2 pint jars
2. Blanch peaches; cool in cold water, peel, pit and chop. Chop pineapple int small pieces.
3. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks. 4. In a large stainless or enamel cooking pot, combine peaches, pineapple, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
5. Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
6. Adjust seasonings to taste. . Add more cayenne pepper if you desire a spicier taste. 8. Ladle salsa into hot jars to within 1/4 inch of top for headspace.
7. Remove air bubbles by sliding a rubber spatula between the glass and salsa. Re-adjust the headspace to 1/4 inch. Wipe jar rim to remove any stickiness.
8. Center lid on top of jar; apply screw band just until finger tight. Place jars in a hot bath in a canner and process for 15 minutes.
9. Remove jars and place on a towel, then cover with another towel to cool slowly. 15. Jars are sealed when the lids pop and are curved down, (concave).
10. Label jars and store in a cool, dark place.