Tomato Sweet Preparation in Telugu

3 Comments

1. 

   Maa Vantagadi March 19, 2014

2. 

   Sylvia March 19, 2014

   This is my family’s secret recipe,

   Homemade Salsa Recipe:

   ½ lb jalapeno or cherry peppers (I always use jalapeno, cherry peppers are VERY hot)

   8 cups coarsely chopped peeled tomatoes (I don’t peel them)

   3 cups chopped seeded sweet banana peppers

   2 cups chopped onions

   4 to 5 garlic cloves, minced

   2 cups cider vinegar

   1 cup EACH chopped sweet red and yellow peppers

   * I use a total of 5 cups of whatever colour sweet peppers are either on sale, or in my garden, the yellow banana peppers to give a nice perky flavour, though

   1 @ 5 ½ oz can tomato paste

   2 tablespoons white sugar

   1 tablespoon salt

   2 teaspoons spanish paprika

   1 teaspoon dried oregano

   ¼ cup chopped fresh cilantro (the fresh leaves are cilantro, the dried seed is called coriander)

   **if you can’t get fresh cilantro you can use 2 teaspoons ground coriander (and up to ¼ cup parsley fresh or 2 tablespoons dried)

   Method:

   Very necessary note: take out the seeds if you don’t like it hot. Keep some seeds if you like it medium, and so on-wear rubber gloves when doing this, or the oil in the seeds will burn your fingers, if this happens, soak them in lemon juice, it will take out the burn.

   Combine jalapenos, tomatoes, sweet banana peppers, onions, vinegar, sweet peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to a boil. (do not add cilantro at this stage)

   Reduce heat to medium – low, stirring often for 1 hour or until thickened.

   Note: After bringing to a boil in my roasting pan, I put the salsa, uncovered, in the oven at 300 – this prevents the chance of burning – for about 2 ½ to 3 hrs or until desired thickness. Add coriander and cook for another 5 minutes. Bottle in sterilized jars.

   Note: I add about ¼ teaspoon of calcium chloride, it keeps it crunchy …it’s okay in moderation, look at any bicks pickles jars, they have it in there to keep the pickles crunchy. It’s very, very hard to find to purchase it, but if you do, well done! ~ Sylvia

   Yield: approx. 10 cups.

   Warning: You will now, never go back to store bought salsa again…

   EXTRA HOT? – take all the seeds you took out from the jalapeno’s and put them in a side dish & cover with the salsa just made – put in oven to reduce – why make two separate batches? When it can all be done in 1.

3. 

   Jen Luvs the Gunt!!!!! March 19, 2014

   JALAPENO SALSA

   2 cloves garlic
   2 med. tomatoes
   1 jalapeno pepper
   Salt (to taste)
   Onion (sm. and diced)

   Mash or grind jalapeno pepper with garlic cloves and salt. In a small saucepan cook onion in a little pat of butter until clear. Add tomatoes that have been mashed and add garlic and jalapeno. Simmer for 5 minute then serve

   OR

   MANGO-JALAPENO SALSA

   2 ripe, but firm, mangoes
   1/2 tsp. minced jalapeno pepper
   2 tbsp. coarsely chopped cilantro leaves
   1 tbsp. fresh lime juice
   1/4 tsp. ground cardamom or coriander

   Peel mangoes and chop coarsely. Combine with other ingredients and serve right away. Makes 2 cups.

   JM

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