With the bright sun overhead, we walked between the produce laden stands of our local farmer's market. Samples of freshly baked breads, tartlets, cakes, preserves, salsas were offered by many of the tables. My favorite dipping sauce for bread is "Southern Spicy Salsa". It was so good and full of sliced pickled jalepenos, sliced carrots, sliced okra, onion and oregano in a garlicky olive oil. I bought a jar and went home to experiment on my own version and it turned out great. I gave a jar to my neighbor, Jan and to our local priest who is Hispanic and is not a sissy when it comes to spicy food. It is great on slices of crusty french bread.
Here is my version:
Ingredients:
1 Lb. of large size fresh jalepenos
1 medium white onion
2 medium carrots peeled
5 okra (optional)
2 stalks celery
1 32oz. bottle of white vinegar
olive oil
Mexican Oregano
3 cloves of garlic
Directions:
I use a mandolin to slice all the vegetables, except for the okra. Wear rubber gloves when slicing and handling the jalepenos...it will burn your skin if you don't.
Place all of the sliced vegetables in a large container and cover with vinegar. Cover and place in the refrigerator for up to 2 days.
Prepare your Mason jars by washing with hot soapy water or do them in the dishwasher.
Drain the vegetables and pack into the clean jars , leaving about an inch from the top. In another container, put your olive oil, garlic (chopped) and the oregano ( about 2-3 TBS) Mix well and pour into the jars of peppers and vegetables. Store in the refrigerator and bring to room temperature before serving with slices of french bread or pita chips. See photo at bottom of page to see the jars of salsa...I couldn't seem to get it to load on this post.
Enjoy, my friends!
Here is my version:
Ingredients:
1 Lb. of large size fresh jalepenos
1 medium white onion
2 medium carrots peeled
5 okra (optional)
2 stalks celery
1 32oz. bottle of white vinegar
olive oil
Mexican Oregano
3 cloves of garlic
Directions:
I use a mandolin to slice all the vegetables, except for the okra. Wear rubber gloves when slicing and handling the jalepenos...it will burn your skin if you don't.
Place all of the sliced vegetables in a large container and cover with vinegar. Cover and place in the refrigerator for up to 2 days.
Prepare your Mason jars by washing with hot soapy water or do them in the dishwasher.
Drain the vegetables and pack into the clean jars , leaving about an inch from the top. In another container, put your olive oil, garlic (chopped) and the oregano ( about 2-3 TBS) Mix well and pour into the jars of peppers and vegetables. Store in the refrigerator and bring to room temperature before serving with slices of french bread or pita chips. See photo at bottom of page to see the jars of salsa...I couldn't seem to get it to load on this post.
Enjoy, my friends!
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