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Homemade Salsa From A Killer Cookbook #1: Holiday Recipes to Accompany The Chef Who Died Sautéing Ariel tells us: “My sister Bibi lives on a farm and grows her own vegetables. As the tomatoes and green peppers ripen, she makes her own salsa, which she freezes and uses in a variety of recipes all winter. Her chili is one of these. Bibi also really doesn’t like recipes.  “’I just like to cook what I like to cook,’ she says. ‘When I have a pot—one of those 5-quart ones—full of tomatoes over from what I need fresh, I make salsa. I fill a stock pot half full of water and bring it to a boil. I get the tomatoes ready by removing the stem end with a sharp knife and cutting a cross through the skin on the bottom. Then I put them all into the boiling water for 3-5 minutes, until the skin loosens. I take them out of the pot with a slotted spoon and place them in a large bowl, then I drain the water from the pot. Next I peel the tomatoes, discarding the skin. I cut them into small chunks, using a plate rather than a cutting board, because there is a lot of liquid now, and I don’t want to lose that. I put them all back into the pot, seeds, liquid, and all. Somewhere here I’ve chopped 3 large onions and a large green pepper and crushed 2 or 3 cloves of garlic. I cook the onions for a few minutes in butter until they’re soft, then add the garlic and green pepper, and cook it all for another couple of minutes. ‘Then I add the onion-green pepper mixture to the tomatoes in the pot, throw in a bit of seasoning—but mostly I leave that until I use the salsa—and simmer it all gently for a half hour or so. Then I take it off the heat and let it cool down. I get a bunch of quart freezer bags ready, and put about 3 cups of the mixture into each bag. A trick I use to make it easy is I put the bag into a container before I ladle the salsa in. That way it doesn’t topple over while I’m doing it. Then I remove all the air and seal the bags. I lay the bags flat on a baking tray—you can stack about 3 at a time if you alternate directions—and put the tray in the freezer on a level surface. When they are frozen, I stack them in a corner of the freezer until I need one.’”
Ariel Quigley Mysteries