Salsa

This is an easy recipe to make and bottle. I got the recipe from my sister, Bonnie and she got it from Mom, who got it from our neighbor Phylis Skidmore. I altered the recipe quite a bit, though. I tried it with the 1/2 cup salt and thought it was a bit too salty. I added garlic, cilantro and lime. Here is what I did.

Blanch and peel 20 tomatoes.

I put them in a pot and cut them roughly with a knife.

Add:

5 jalapenios
5-8 cloves garlic
5 green peppers
3 large onions, chopped

Bring to a boil. Lower heat to keep a steady simmer.

After simmering add:

1 cup sugar
3 T salt

Simmer for 4 hours.  During the last hour add:

juice of 5 fresh limes
1 large bunch cilantro, chopped

Process for 35 minutes in a water bath. I like to set up the camp chef in the garage to do this.  Makes about 18 half pints.

Multi-grain Zucchini Mini Muffins

I am kind of obsessed lately with the cupcake pan and now the mini cupcake pan. It is quicker and easier to bake and serve muffins than it is to bake and cut slices of bread. I plan on sending these with the kids' lunches this year!

Mix:

3 eggs
1 c sugar
1/2 c applesauce
1/2 c oil
2 c grated zucchini
1 T vanilla

Add and Mix:

2 c white flour
1/2 c oat flour
1/2 c wheat flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 T cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 c chopped dates

bake at 350 for 11 minutes.