Bottle Cap Salsa Recipes

CANNED (BOTTLED) SALSA

Steps:

• Bring a large pot of water to a boil.
• Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
• Transfer them to a large bowl or sink full of cold water.
• Fish them out and peel them.
• Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
• Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
• When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
• Boil for 10 minutes.
• If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).
• Meanwhile, peel and chop the onions.
• Peel and deseed the peppers, and chop them.
• Peel and mince the garlic.
• Mix the tomato paste with cupful of the tomatoes until it is lump-free.
• Mix all the ingredients except the lime juice in a large kettle or pot.
• Bring the salsa to a boil.
• Lift the sterilized jars from the boiling water bath and empty them.
• (Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
• Add 3 tbsps lime juice to each jar.
• Pack the salsa into the jars.
• Wipe rims, and seal according to manufacturer's instructions.
• (Generally, boil lids and rings for 5 minutes).
• Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
• Remove, allow to cool, and check seals.

BOTTLE CAP SALSA

Steps:

• Preheat the broiler.
• In a small pan or saucepot, heat 1/4 cup of the olive oil with the garlic cloves. Keep just below a simmer until the garlic is very tender, about 20 minutes. Set aside.
• Place the tomatoes, onions and poblanos in a large bowl. Add the remaining 1/4 cup olive oil and season with the salt and black pepper. Spread on a sheet pan and broil directly under the flame until the ingredients are evenly charred.
• Meanwhile, remove the stems and seeds from the chipotles and anchos and soak in hot water until soft. Drain and set aside.
• Toast the coriander and cumin seeds in a dry skillet until lightly toasted and aromatic. Remove the garlic from the oil (reserve the oil for another use) and combine with the chiles, tomatoes, onions, poblanos, coriander and cumin seeds, oregano, sugar, lime zest, lime juice and cilantro in a food processor. Pulse a few times until the desired consistency is reached.

BOTTLECAP COCKTAIL

Steps:

• Combine ingredients & serve on the rocks.

BIG BATCH SALSA (FOR CANNING)

Steps:

• Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
• Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
• Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick.
• Ladle hot salsa into jars, leaving ¼-inch head space.
• Clean rim with damp cloth. Adjust two-piece caps.
• Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil.
• Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.