Cut out cores, remove skins and chop coarsely. Scald fresh tomatoes for 3 minutes in boiling water. Wages' Medium Salsa Mixġ Prepare tomatoes. Here are the recipes made Wednesday in the "Salsa" class along with a few other ideas:Ħ pounds fresh tomatoes (about 18 medium) or 6 cans (14.5 ounces each) petite diced tomatoesġ/2 cup white or cider vinegar (5 percent acidity)ġ pound (4 ounces) Mrs. "I just add whatever peppers I have growing," Hardy said. If you like thicker salsa you can simply add more onions, peppers or other ingredients, she said. "Fresh is your best choice," Hardy said, addressing the nutrition issue, but it might also produce a juicier salsa. They also discussed the merits of using fresh tomatoes in salsa versus canned. "If you have more shelf space, you may want to can," she said. "It's all about what you want to do," Hardy said, outlining the types of canning and noting that salsa also can be frozen. The class spent a little time discussing how to preserve salsa when it's prepared in a larger batch than can be consumed within a few days. "When you mix things in recipes it can give them a completely different taste," she assured them. Hardy assured them that funny things can happen when an item with a less-than-desirable reputation shows up on an ingredients list. "Now you know Miss Susan's rules," she teased as if she were teaching one of her children's cooking classes. "Who doesn't like radishes?" Morgan asked, as a number of hands shot into the air. That last one brought a few groans of complaint from participants who knew they would be tasting the end results after they were all finished preparing their assignment. "Did you think there could be so many different types?" asked Susan Morgan, Extension Family & Consumer Sciences program assistant who was leading the class with FCS Agent Amanda Hardy.īut they were only assigned four at this class ? one per kitchen: A traditional salsa made with only three ingredients (including a commercial seasoning mix), mango salsa, guacamole and radish salsa. Included in their classroom recipe packet was a handout outlining 50 different kinds of salsa. This past week, participants went to the kitchens in the Expo Center to try their hand at salsa ? four different types ? with the expectation that fresh ingredients that could be used in salsa will soon be pouring into markets. There's a theme connecting cooking classes going on right now at the Henderson County Cooperative Extension Service.
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