Gazpacho Salsa- Putting Up with ErinGazpacho Salsa- Putting Up with Erin

HAPPY SNOW DAY!! Though a tomato based recipe may be a bit of a stretch in the middle of December, I made an exception for this Gazpacho Salsa.  Running low on the tomatillo salsa that I made earlier this year, I couldn’t help myself when I came across Put a Lid On It‘s sun dried tomato gazpacho salsa. I used organic veggies from TJ’s and ingredients I bought at our local food co-op.  I doubled the original recipe, and supplemented part of the lemon juice with citric acid.  As previously suggested, this salsa would go great atop a nice white fish, or could be turned into gazpacho soup by adding some heat and tomato juice. Before processing, this salsa’s flavor was spicy, tart, and a bit sugary.  I can’t wait to pop a post-processed jar as I’ve found the flavor can change and be amplified after sitting for a month.

I’ve recently came across the food swapping scene!  What a brilliant idea and motivation for me to keep canning.  Have any of you participated in any food swapping meet-ups or events in your area?

Gazpacho Salsa- Putting Up with Erin
Gazpacho Salsa- Putting Up with Erin

Gazpacho Salsa

Yield: 4 pints

Ingredients

  • 3 medium sized tomatoes (I used Roma) (diced)
  • 1 large green bell pepper (diced)
  • 2 medium sized cucumbers (diced)
  • 1 large sweet onion (diced)
  • 6-8 garlic cloves (minced)
  • 1 cup chopped sun dried tomatoes
  • 2 tsp sea salt
  • 2-3 pinches of black pepper
  • 2-3 pinches of chile pepper/cayenne pepper
  • 2 Tbsp olive oil
  • 1 cup apple cider vinegar
  • 2/3 cup red wine vinegar
  • 12 ounces tomato paste
  • 1/2 cup lemon juice
  • 3 Tbsp packed brown sugar

Instructions

  1. In a large-sized skillet heat olive oil. Add diced tomatoes, cucumber, onion, garlic, and sun dried tomatoes and cook on low heat until veggies are soft (approx. 10 minutes).
  2. Meanwhile, in small-sized non-reactive saucepan combine vinegars, sugar, lemon juice, and tomato paste. Bring to a simmer using a whisk to incorporate ingredients.
  3. Add tomato paste/vinegar mixture to veggies, stir until thoroughly mixed, taste and season as desired.
  4. Ladle salsa into hot prepared (sterilized) jars leaving approximately 1/2 inch headspace. Wipe rims, apply lids and rings (finger tight). Process in hot water bath for 10 minutes. Remove from water bath and let cool on folded towel on counter for 12 hours or until sealed.

 

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