Salsas

Although the odd weather has affected the crops this year, there is still a lot of great produce out there. This is certainly the best time of year to get tomatoes, peppers, onions, along with many other delicious produce items.

Because all of these items are in season now, it means it is the best time to make yummy salsas. It seems that a lot of people have something specific in mind. Since becoming Minnetrista’s main canner, I have realized that people often think of completely different things though. So, if you enjoy a specific kind of salsa but don’t know how to preserve it, this is for you.

If you are tired of the same type of salsa and would like to try something different, this is for you. If you don’t have a salsa that you already make but would like to make one, this is for you.Here are three very different types of salsas that I’d recommend that you taste test.*

• Fiesta Salsa using the Ball fiesta salsa mix—This is the easiest way to make salsa. All you need is tomatoes, vinegar, and the mix. This salsa is a lot like salsa that you get at restaurants. It is not very chunky.

• Zesty Salsa—This salsa takes a bit more time to make because you actually need to chop up all of the ingredients. However, it is all worth it and has a fresh flavor even though it is preserved in a jar.

• Salsa Verde—This salsa has a bit more of a kick to it. It is made with green tomatoes which allow the pepper flavors a bit more space to take over. If you enjoy something that can cause your tongue to tingle, perhaps trying this salsa would be a great choice.

Since so many great produce items are ready in East Central Indiana right now, and perhaps since the busy-ness of summer is winding down, it is the perfect time to try something new. So, go out and taste one of these great salsas!

As always, Happy Canning!

*All recipes can be found at freshpreserving.com.