FRESH CHORIZO PASTA SAUCE

An Italian-style pasta sauce featuring fresh chorizo sausage that is a family favourite!
   
INGREDIENTS:
1 tablespoon olive oil
2 garlic cloves
1 chilli (optional)
2-3 fresh chorizo sausages
2 tablespoons tomato paste
1/4 cup red wine
1 teaspoon sugar
800g tinned diced tomatoes (or 1 litre of bottled tomatoes)
Salt, finely ground
Pepper, finely ground 
   
METHOD:
1. Peel and finely slice garlic cloves. Halve, de-seed and finely mince chilli (if using).
2. Heat olive oil in a pan and sauté garlic and chilli for 1 minute or until the garlic turns yellow.
3. Remove skins from chorizo and place seasoned sausage filling into the pan. Stir to break up the sausage into small pieces, browning all over.
4. Add the tomato paste and cook for 1 minute or until it sticks to the base of the pan.
5. Add the red wine and scrape the bottom of the pan to remove any stickiness.
6. Add the tomatoes and sugar and mix well. 
7. Simmer for 20-30 minutes or until sauce has thickened to your liking. 
8. Season with salt and pepper to taste.
9. Serve with cooked pasta, sautéed vegetables or atop roasted sweet potato.
10. Freeze sauce in labelled airtight containers for up to 3 months.
    

BRINJAL (EGGPLANT) PICKLE

  
   
YIELD: APPROXIMATELY 7 CUPS
    
Our favourite summer spread featuring home grown eggplants (large or small varieties) with Indian spices. Toasted and simmered until deliciously thick and ready to serve with cheese, curries, burgers and more!
      

Ingredients for BRINJAL PICKLE
	3-4 Cup Batch	7 Cup Batch
Eggplants, Medium-Sized	2 (approximately 1.1kg)	4 (approximately 2.2kg)
Salt	1 tablespoon	2 tablespoons
Cumin Seed	1/2 tablespoon	1 tablespoon
Coriander Seed	1/2 tablespoon	1 tablespoon
Yellow Mustard Seeds	1/2 tablespoon	1 tablespoon
Fenugreek Seed	1/2 teaspoon	1 teaspoon
Fennel Seed	1/2 teaspoon	1 teaspoon
Ground Turmeric	1/2 tablespoon	1 tablespoon
Ground Cinnamon	1/2 teaspoon	1 teaspoon
Olive Oil	4 tablespoons	8 tablespoons
Garlic Cloves, Minced	1	2
Fresh Ginger, Finely Grated	1/2 tablespoon	1 tablespoon
Long Red Chillies, Minced	1	2
Malt Vinegar	1/2 cup	1 cup

     
METHOD:
1. Wash eggplants. Discard ends. Cut into 2cm cubes.
2. Combine diced eggplant and salt in a non-metal bowl. Set aside for 1 hour at room temperature to remove bitter juices.
3. Toast cumin seed in a dry pan until fragrant. Place into a mortar and pestle (or food processor) and repeat dry frying with coriander seed, mustard seeds, fenugreek seed and fennel seed.
4. Grind spices well in a mortar and pestle (or food processor).
5. Rinse salted eggplant in water and pat dry.
6. Combine spices and eggplant together in a bowl.
7. Heat 2 tablespoons olive oil in a pan. Add a third of the spiced eggplant mixture and fry over medium heat, until soft and slightly browned. Set browned eggplant aside in a large pan and repeat twice more with the remaining eggplant mixture.
8. Cook garlic, ginger and chilli with the remaining oil over medium heat, until softened (around 5 minutes).
9. Combine all ingredients in the large pan with the eggplant mixture and stir to combine. Simmer until eggplant is tender and mixture is very thick (approximately 30 minutes).
10. Taste eggplant pickle, adding extra salt if required.
11. Pour into hot, clean glass jars and fill to 1cm from the rim.
12. Wipe rims clean, add clean lids, label and refrigerate (not suitable for pantry storage).
13. Consume within 8 weeks.
   
  
  

TOMATO SALSA

This delicious, tomato salsa can be made sweet or spicy – mild or hot! With added herbs for flavour, serve with corn chips for dipping, or with your favourite Mexican dish, including enchiladas, fajitas, nachos and tacos.

Ingredients for  TOMATO SALSA
	Yield: around 4-5 cups	Yield: around 10 cups
Roma/Paste Tomatoes (Firm, Ripe)	1.1kg (2 1/2 pounds)	2.2kg (5 pounds)
Optional:  Capsicums (Sweet Peppers), Diced  and/or Chillies (Hot Peppers) , Diced	1 cup (or less)	2 cups (or less)
Brown Onion, Diced	1 1/4 cups	2 1/2 cups
Garlic, Minced	1-2 cloves	3 cloves
Bottled Lemon Juice	1/2 cup	1 cup
Balsamic Vinegar	1 1/2 tablespoons	3 tablespoons
Dried Basil	1/2 tablespoon	1 tablespoon
Dried Oregano	1/2 tablespoon	1 tablespoon
Dried Parsley	1/2 tablespoon	1 tablespoon
Brown Sugar	1 teaspoon	2 teaspoons
Black Pepper, Ground	1/4 teaspoon	1/2 teaspoon
Salt, Finely Ground	1/2 tablespoon	1 tablespoon

  

METHOD:

1.  Sterilise all equipment by washing in hot soapy water and rinsing well before use.

2.  Wash tomatoes then core. Place upwards on a lined baking tray. Grill until skins split. Cover tomatoes and leave to cool for a few minutes until they’re cool enough to handle. Slip skins off and discard. Remove seeds (optional) and dice tomatoes. We will use the tomato juice also so place juice in a bowl with the diced tomatoes.

3.  If adding capsicums/chillies: wash, remove stalks, halve and

remove seeds.

4.  Peel and finely dice onion.

5.  Peel and finely mince garlic.

6. Wash jars in hot soapy water. Pre-heat the clean jars by covering them in water and boiling for 10 minutes in a large pot. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 

7.  Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  

8.  Combine all ingredients in a large pan. Stir gently to combine. 

9.  Heat over medium while sugar dissolves. Bring to a boil then simmer for 20-30 minutes (or until thickened to your liking). Taste, seasoning if required.

10.  Ladle the hot salsa into the hot jars, filling to 1cm (1/2 inch) from the rim.

11.  Using a non-metal utensil, remove any air pockets and add more salsa if required to correct headspace.

12.  Wipe rims with a clean, damp cloth to remove any food residue.

13.  Add pre-warmed lids and twist to secure.

14.  Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.

15.  Turn off the heat source once the time is up. Remove jars from the hot water after 5 minutes. Cool jars overnight on a heatproof surface. Do not adjust lids during this time.

16.  12-24 hours later: check jars have sealed before wiping down jars, labelling and dating.

17.  Store jars of tomato salsa in a cool, dark and dry place for up to 12 months. Jar lids should not flex up or down when pressed. 

Salsa, like other vinegar-based preserves, are best enjoyed after 3-6 weeks to allow the lemon/vinegar flavour to subside. Best enjoyed chilled.

18.  Refrigerate jars upon opening and consume contents within 1 week.

Processing Time for TOMATO SALSA in a Boiling Water Canner
	Jar Size	Altitude ≤ 1,000 feet	Altitude 1,001 - 3,000 feet	Altitude 3,001 - 6,000 feet	Altitude ≥ 6,000 feet
Hot Pack	≤ 500ml (pints)	15 minutes	20 minutes	20 minutes	25 minutes

NOTES:

o  Do not alter the proportions of ingredients in this recipe to ensure a safely preserved product;

o  DO NOT make any substitutions for the bottled lemon juice;

o  Ensure tomatoes are bright in colour and fully ripe;

o  Discard tomato seeds to

remove any bitter aftertaste from your salsa;

o  Roma (plum) tomatoes are best for this recipe, because they’re meatier than regular garden (round) tomatoes, but cherry tomatoes or regular tomatoes can also be used (salsa will be runnier);

o  Choose salt that does not have any additives (no iodine and no anti-caking agent);

o  Adjust dried herbs - try oregano and garlic;

o  Leave out dried herbs entirely for a plain salsa;

o  Experiment with different chillies, sweet peppers (i.e. red, yellow, green or combination) or hot peppers, or use dried chilli flakes;

o  You could use red or white onion (or a mixture of both) in this recipe instead of brown onions, if you like;

o  If you have leftover salsa from bottling, store it in the refrigerator and enjoy it fresh (consume within 7 days).

 

SERVING IDEAS:

o  Burritos (and burrito bowls);

o  Corn/tortilla chips;

o  Enchiladas;

o  Fajitas;

o  Quesadillas;

o  Salad dressing;

o  Serve with cooked shrimp/prawns and fresh avocado;

o  Tacos;

o  Taquitos;

o  Tostadas.

 

Author: Megan Radaich          

Image Credit: Megan Radaich          

Publication: www.foodpreserving.org

  

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