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Goji-Goldenberry salsa

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Goji-goldenberry salsa.jpeg

Makes 19-20 500 ml (pint) jars.

Ingredients

Metric Units English Units Ingredient
6.8 kilograms 15 pounds fresh or frozen tomatoes†
1.4 kilograms 3 pounds fresh red and yellow onions†
1 kilograms 22 pounds fresh or frozen Peruvian Goldenberries†
0.68 kilograms 1.5 pounds fresh or frozen goji berries†
350 millilitres 1.5 cups organic apple cider vinegar
0.1 kilograms 0.25 pounds fresh garlic (about two small heads)†
475 millilitres 2 cups ml/cups dried black beans
0.5 kilograms 1 pounds fresh jalapeno peppers, about 16 medium†
120 millilitres 0.5 cups dried cilantro†
0.17 kilograms 6 ounces organic tomato paste, 1 small can
30 millilitres 2 tablespoons ground cumin


†: EcoReality-grown organic ingredient

11.625 kg total weight
10.6 kg total EcoReality ingredients
91.18%  % EcoReality ingredients


Process

Goji-goldenberry salsa jars.jpeg
  • Combine ingredients into a 12-quart stock pot.
  • Skin, core, and dice tomatoes. Dice and add onions. Add whole goji berries. Add goldenberry halves. Finely chop garlic and jalapenos. Add other ingredients.
  • Carefully bring to a low boil, then reduce heat to simmer. Cook 45 minutes or until black beans are tender.
  • Hot-pack in 500 ml (pint) jars for 15 minutes. Cool and check seal.

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