Homemade salsa, pickles are in season | BrainerdDispatch.com | Brainerd, Minnesota

Homemade salsa, pickles are in season

Posted: August 17, 2011 - 5:05pm

 

 

 

This week I would like to share with you a recipe I got many years ago from my sister, Judy, for Fresh Refrigerator Salsa.

Homemade Salsa is a summer sensation also known as “salsa cruda.” This recipe combines fresh raw vegetables with a bright, refreshing flavor.

I also want to share with you Gary’s all-time favorite Refrigerator Pickles recipe. They are so easy to make and taste even better after aging a few days. I like to make a big jar-full to have on hand to serve alongside any dish. They keep forever in the refrigerator.  

 

Refrigerator Pickles

14 cups cucumbers, sliced

2 cups green peppers, sliced very thin

2 tablespoons celery seed

2 cups vinegar

2 cups onion, sliced

2 tablespoons salt

4 cups sugar

Mix cucumbers, onions, and green peppers together in a gallon jar. Then mix the remaining ingredients in a large bowl and pour over cucumbers. Shake and put in the refrigerator. Will keep for months in the refrigerator.

 

Homemade Salsa

4 quarts fresh tomatoes, peeled and chopped

6 ounces  tomato paste

2 cloves garlic, minced

1 large sweet onion finely chopped

2 hot peppers, finely chopped (be careful not to get on skin as it burns)

1 cup green peppers, finely chopped

1 can green chiles, diced

1/2 cup sugar

1/2 cup vinegar

Cilantro to taste or use taco seasoning 

Salt and  pepper, to taste

Mix all together. Refrigerate 24 hours or so and then enjoy!

 

Lime Dill Chicken Breasts

Serving size : 4

4 chicken breasts, deboned and skinned

Marinade:

1/4 cup lime juice

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon dried dillweed

1/2 teaspoon dried minced onion

2 tablespoons butter

Combine all marinade ingredients except butter in a heavy Ziplock plastic bag; mix. Add chicken breasts; seal bag. Turn to coat chicken with marinade.  Let stand at room temperature for 10-15 minutes. Meanwhile, pre-heat charcoal grill. Place chicken breasts over medium coals or low setting on gas grill. Cover grill, grill for five minutes on each side. Chicken also may be oven-broiled. Baste with butter after turning.

 

FOOD FOR THOUGHT: We should all live so that when your children and grandchildren think of fairness, caring and integrity, they think of you.

 

GARY’S TIP: Lemon oil prevents wicker from drying out.