We’re Cooking: Jam, Salsa and Relish – Part 2

Peach/Mango Salsa

Part two of my canning/jarring weekend included a few salsas and a corn and jalapeno relish.  Gary loved Peach/Mango salsa more than just about any other flavor and with Texas peaches being at their peak it was an obvious must do for him.  For me, I love tomatillos, another item that is abundant and at its peak in Texas so early Sunday morning I got canning.  Keep in mind, once you get the hang of the actual process the preparation is pretty easy….the process can be a bit time consuming though so make sure you have plenty of time to make sure everything is done correctly.  I have given a few jars of the peach/mango salsa out to friends and the response has been good.  One tried it on a roasted pork tenderloin with great success; we used some with grilled shrimp the other night and it was delicious.

Peach/Mango salsa


Peach/Mango Salsa
10 ripe Texas peaches
1 large mango
1 red onion – chopped
1 red pepper – chopped, seeds and stems removed
1 jalapeno pepper – diced, seeds and stems removed
4 red ripe tomatoes – chopped
1 tablespoon grated cumin
1 tablespoon grated coriander
2 teaspoons grated ginger
2 cloves garlic – minced
1 tablespoon salt
1 tablespoon pepper
1 cup apple cider vinegar
3/4 cup brown sugar
1/2 cup fresh cilantro – chopped


Mango and Peaches

In a medium size stock pot bring 6 cups of water to a boil.  Slowly drop the peaches and mango in, not filling too full, but enough that the fruit is complete submerged in the water.  Cook for about 2 minutes, then remove into an ice bath to quickly cool them down. (An ice bath is simply a bowl of ice and water to cool the fruit off quickly.)  After all the fruit has been blanched use a small paring knife to carefully remove the skin from the peaches and mango, not cutting out the fruit, just removing the skin.  Place the peaches into a bowl with a bit of water and lemon juice to keep them from browning as you are removing all of the skin.  Drain the water from your stock pot and add the vinegar, sugar and spices. Core and dice all of the fruit and toss into the pot with the vinegar, sugar and spices, followed by the veggies.  Stir together and bring to a boil.  Boil for about 3 minutes, then reduce the heat and simmer for about 20 minutes or until the salsa has reached the consistency you like.  Just before removing from the heat toss in the cilantro.  Move on to the canning process.

Canning Process:
Follow the same process for canning as you did with the jam recipe.  Ladle the salsa into jars, leaving about 1/2 ich at the top of the jar.  Release any trapped air.  Wipe the rims clean, carefully center a lid on top, screw on the jar bands.  Add jars to a pot of boiling water.  Process in a boiling water bath for 15 minutes, then let the jars rest in the water for about 5 minutes.  Carefully remove and set aside for 24 hours.  After 24 hours check the seals, then store for up to 1 year.

Corn Relish

Corn Relish
4 ears of fresh corn – shucked
1 large red onion – diced
1 large red pepper – diced, seeds and stems removed
1 jalapeno pepper – diced, seeds and stems removed
2 cloves garlic – minced
3 Roma tomatoes – diced
1/2 cup cilantro – chopped
2 cups distilled white vinegar
1/2 cup sugar
1 tablespoon mustard powder
1 tablespoon curry powder
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon ground black pepper

Bring 5 cups of water to a boil in a large nonreactive stock pot.  Add the corn and boil for 5-7 minutes.  Remove and let cool.  When the corn is cool enough to handle carefully cut all the corn off the cob.  Drain the water from the pot and add the vinegar, sugar and spices and bring to a boil.  Add the corn, garlic, onion, peppers, tomatoes and return to a boil. Boil for 3 minutes, then simmer for 10 minutes.   Add the cilantro and remove from heat.  Process the relish just as you did with the salsa above.

Tomatillo Salsa Verde

Tomatillo Salsa Verde

4 pounds tomatillos – husks removed and cut in half
1 tablespoon grapeseed oil
1 cup distilled white vinegar
Juice and zest of 1 lime
1 pound white onions – chopped
2 ripe tomatoes – chopped
2 jalapeno peppers – chopped, seeds and stems removed
2 garlic cloves – minced
1 tablespoon each salt and pepper
1 teaspoon coriander

Preparation:  Preheat the oven to 450.  Place half of the tomatillos cut side down and the jalapenos on a baking sheet and brush the top with the oil.  Roast for about 10 minutes until the tomatillos get blistered and blackened.  Meanwhile in a food processor, chop together the remaining tomatillos, onion and garlic using a bit of vinegar to help it along.  Pour into a large stock pot.  When the tomatillos and peppers have roasted process them just as you did the raw ingredients and pour into the stock pot.  Add any remaining vinegar and the lime juice and zest to the pot with the spices and bring to a boil.  Boil for 2 minutes then reduce the heat and simmer for 10 minutes.  Process just as you did the salsa above.  Store in a cool dark place for up to a year.

A weekend of canning









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