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Friday, August 19, 2016

Zucchini Tango with a Mango - Peachy Salsa

Every once in a while I feel like writing a food blog.

I generally love cooking, but baking has gone by the wayside.

I wasn't going to preserve much this year, it has been a very busy year for us, and finding rest time is a priority!  But my salsa had run out, and it is one of our favourite things...

Like many, I have a love-hate relationship with Zucchini, but I've discovered a couple of awesome recipes, one a Zucchini Tomato Salsa which I have made for a number of years now, and another for Zucchini relish. Another of our favourites is Zucchini Quiche.

And so when I had a Zucchini on the ready, and peaches that need some attention, it seemed like a good idea to marry the two. If you have a food processor, this doesn't take long to put together, and today was a good day to use things up, I really hate wasting food.

I'm also learning to preserve food in small batches.  I remember the days when we had canning marathons and the counters would be filled with gleaming preserves.  We don't need that much food, and I don't have the time or energy for bulk canning, although I admire people who do.  Small batches, using up what I have, makes more sense to our current lifestyle.

I had already experimented with Mango a couple of weeks ago, and was pleased with the result.  I was inspired by a jar I bought in the store and thought to myself... how hard could this be?

Using a couple of recipes as guidelines, I came up with this.  And you might as well know, it is helpful to write this down for my sake... I will be looking for it next year!  I tasted the results and I thought it was quite good!

Peach-Zucchini Salsa

Process in a food processor, or grate, or finely chop:
3 cups zucchini
1 large Walla or sweet onion
1 large pepper, red or orange
3 jalapeno peppers, seeds removed.

Add 4 cups chopped peaches (and I added a mango to this as well, just because I had one).
2 garlic cloves chopped fine
a handful of cilantro, finely chopped
3 T. Lime juice
1/2 cup white pickling vinegar
1 cup apple cider vinegar
1 T. salt (I used Himalayan)
1/4 cup sugar (I used Date Sugar)
1/2 cup liquid honey

Mix well together in a large stock pot, bring to a boil and simmer for 30 minutes.  Process in hot sterilized jars for 30 minutes.  Yield, 7 small jars.

I find this kind of salsa tasty on chicken, either in a stir-fry or in a crock-pot.  It would also be tasty on rice, or with crackers.

If you try it... let me know what you think!




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