…. sugar free apple butter and spicy salsa

Actually the canning hasn’t even taken place yet.

I started the apple butter last night and it’s still got another 8 hours of cooking in the slow cooker. I’ll post the recipe tomorrow.

After I added the second batch of apples to the the slow cooker I decided to start the salsa. I’ve made this salsa one other time and loved it. It didn’t last long so I decided to double the recipe. I think doubling the recipe also makes it necessary to cook it longer.

I’ve adapted the recipe slightly. Not only did I double the ingredients but I changed the variety of peppers. A word of warning. If you have sensitive skin you might want to consider wearing gloves as you prep the vegetables. The acidity in the tomatoes left my hands burning.

Here is the original recipe: Peppy Salsa recipe – Canadian Living.

It is recommended that when you chop jalapeno peppers that you wear rubber gloves or at least wash your hands really well before touching parts of your face with your fingers.

When choosing tomatoes for your salsa make sure they are very ripe and free of blemishes. Blanche them in boiling water for 30 seconds and then shock them in a bowl of ice water. The skins will slip off easily.

 

 

 

 

 

 

I chopped the peppers in small cubes. I didn’t have enough yellow peppers so I added so I added some green ones.

 

 

 

 

I hate chopping onion. My eyes sting so badly that I usually have to leave the room and wash my face before I can continue.

 

 

 

I’ve tried holding my breath but as soon as I breathe through my nose my eyes tear up.

My solution: I get my husband to chop the onion.

 

 

I’ve had to let my sauce cook longer than the recommended time. Use your own judgement. Adjust the seasoning before adding the cilantro.

I put the salsa into hot sterilized jars and then into a water bath for 20 minutes. In fact the jars are in the bath as I write. I will post pictures of the finished product tomorrow along with the directions for the apple butter.

Cheers!