My Special Homestead - Getting Back to Basics: 2016

Monday, April 4, 2016

Super Summer SALSA Recipe Rated A+

Many, many times I have surfed the net looking to find 'that perfect' recipe. Many, many times after following 'that perfect' recipe it turns out to be not-so-perfect. I would even go so far as describing it as a disappointing flop. Regardless, I never give up on my search efforts. And, yes, on several occasions I have managed to find that recipe which provides me with A+ results. Bottom line - any recipe I share has been tried and true; I want to spare those who love to cook as much as I do the heartache of a 'flop.'

Described by myself as A+, the original salsa recipe I found on-line had to be tweaked a tiny bit to my liking to achieve this rating. For those with any cooking ability tweaking a recipe is no big deal; per your liking simply switch up the spices or add more of the ingredients you favor such as onions, garlic, etc. or lessen the ingredients you dislike. No, it really doesn't take a rocket scientist to make it happen; just a few fearless taste buds.

First, I'd like to preface by saying that the process of making salsa is not for the faint of heart. The prep for this wonderful food product requires a lot of effort as described through the steps in the recipe I am providing. Rewards of the efforts are plenty: healthier (no preservatives); amazing cost savings if ingredients are home grown; personal satisfaction; pantry enhancement; self-sufficiency; convenience; etc.

If the garden produces another great yield of tomatoes, peppers and onions, I will definitely double (or triple) this recipe. If necessary, I can also visit the local farmer's market for fresh ingredients.

So here goes,

SUPER SUMMER SALSA RECIPE

Ingredients:

8 cups tomatoes - peeled, seeds removed, chopped and drained
3 cups chopped onions
2 cups chopped green peppers
1 tsp. red pepper flakes
2 tbsp. garlic powder
2 tsp. cumin
2 tsp. black pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup white vinegar
1 15 oz. can tomato sauce

Directions:

Mix all ingredients together in a large sauce pan.
Bring to a boil and simmer for 15 minutes.
Pour into prepared jars.
Process in hot water bath for 15 minutes.

This recipe provided me with 8 pint jars of salsa. You can get more or less by increasing or decreasing the ingredients listed.

Information on preparing jars and other canning questions can be found at Ball Fresh Preserving and Canning Questions

Chocolate Banana Bundt Cake Recipe

Waking up to six slightly brown bananas today - almost past expiration - inspired me to do something with them other than put them in the compost pot. I ate one with breakfast as usual and decided a dessert needs to be created. Regular cakes need to be frosted; Bundt cakes can do with a little drizzle or just a shake of confectionery sugar. No brainer - a Bundt cake will be in the making. This recipe is really a quick and simple recipe for such a decadent desert....and the ingredients most often are stocked in the pantry. On another note, following this recipe I'll suggest some useful ways to use your banana peels and your egg shells.

Ingredients:

1 1/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder
1/4 tsp salt
1 tsp instant coffee (optional)
1/2 cup butter
2 eggs
1 cup banana (very ripe & mashed - about 3)
1 cup chocolate chips

Directions:

Preheat oven: 350 F degrees

Grease/spray Bundt pan and lightly dust with a little cocoa powder.

Mix dry ingredients and set aside.

Cream butter, add sugar and eggs and mix well.

Add bananas and mix briefly.

Mix in dry ingredients until incorporated (don't over mix.)

Stir in chocolate chips.

Pour into prepared pan.

Bake 50-60 minutes until it tests done;

cake will just start to pull away from the edges.