Easy Wintertime Salsa

I call this my "Wintertime Salsa" because it's a good salsa to make when fresh tomatoes and jalapenos may not be the most flavorful because of the season. But it's good year-round. All the ingredients are canned or dried, and are things I usually have on hand anyway.

As is, I consider the salsa to be "medium" in heat. Adjust the peppers accordingly to make it as hot or mild as you like.

It goes together in less than 10 minutes, so it's a good appetizer to whip up if you have unexpected company.


Blogarita's Easy Wintertime Salsa

2 14.5-ounce cans stewed tomatoes, with juices
8 slices of pickled jalapenos (use less for a milder salsa)
2 tablespoons of the juices from the pickled jalapenos (use less or omit for milder salsa)
1 tablespoon minced garlic
1 tablespoon bottled lime juice
2 teaspoons dried cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon seasoned salt
1/2 teaspoon ground cumin

Set one can of stewed tomatoes aside.

In a blender or food processor, combine remaining ingredients and process until fairly smooth.

Add reserved can of tomatoes and process (or use pulse setting) for approximately 1 second at a time, repeating 4-5 times, until tomatoes are blended in, but still slightly chunky.

Pour into a bowl and serve at room temperature or chill, if desired.

Makes approx. 1 quart of salsa.

Sauce For Pasta or Pizza

A couple of the recipes I'll be using this week call for spaghetti sauce or pizza sauce. I like to make my own sauce to use on pasta or pizza, but I don't usually can't (or don't want to) take the time to simmer a pot of sauce for hours. A few years ago I came up with this recipe for a sauce that begins with canned tomato sauce and ends in the freezer. It's been the sauce I've used almost exclusively since I first made it.

Although I originally developed the recipe using smaller 15-ounce cans of tomato sauce, I usually buy the large 6.5 pound can of tomato sauce at a warehouse club, make up a large batch of sauce, take out what I need for the next week to chill in spare canning jars, then freeze the rest in 2-cup portions. I'm including the measurements for both size batches.

Depending on the brands you buy, this recipe is also a money-saver. I calculate the large batch to come out to about 25 cents a cup. Large jars of sauce usually contain just a little more than three cups, and the cheapest I can ever them is $1.00 a jar. So I usually end up saving 25%.


Blogarita's Sauce For Pasta or Pizza - Small Batch
30 ounces (2 15-ounce cans) tomato sauce
1 tablespoon sugar
1 tablespoon grated Parmesan cheese
2 teaspoons oregano leaves
2 teaspoons basil leaves
1-1/2 teaspoons minced garlic
1-1/2 teaspoons extra virgin olive oil
1-1/2 teaspoons balsamic vinegar
1 teaspoon fennel seed, crushed
1/2 teaspoon black pepper
2 "splashes" (about 1/8 teaspoon or so) Worcestershire sauce

Combine all ingredients in a large bowl. Mix well. Heat over low heat to use over pasta, or use at room temperature when making homemade pizza.

Freeze leftovers in zippered freezer bags.

Makes approximately 4 cups of sauce.



Blogarita's Sauce For Pasta or Pizza - Large Batch
1 6.5-pound can tomato sauce
1/4 cup sugar
1/4 cup grated Parmesan cheese
2 tablespoons + 1 teaspoon oregano leaves
2 tablespoons + 1 teaspoon basil leaves
2 tablespooons minced garlic
1 tablespoon + 1 teaspoon extra virgin olive oil
1 tablespoon + 1 teaspoon balsamic vinegar
1 tablespoon + 1 teaspoon fennel seed, crushed
2 teaspoons black pepper
1 teaspoon Worcestershire sauce

Combine all ingredients in a large bowl. Mix well. Heat over low heat to use over pasta, or use at room temperature when making homemade pizza.

Freeze leftovers in zippered freezer bags.

Makes approximately 12 cups of sauce.