Friday, October 11, 2013

'Frog Puke' Salsa

The only credit I can take for this great recipe is that I have a friend that has gotten some garden produce from me since she wasn't able to get her garden in this year.  Other than that - this recipe is all Emily Gunnarson's.  She posted a photo (bottom of recipe) on Facebook of a cucumber-based salsa Verde and OF COURSE I had to have the recipe.  It was a bit time consuming, but then again, canning large batches of salsa or sauces typically is.  The result was worth it.  This is a wonderful vinegary-type salsa Verde that's great with chips.  Would be equally as good poured over a block of cream cheese, or even mixed with cream cheese, plain Greek yogurt or sour cream, and served with crackers.  The name 'Frog Puke Salsa' came from Emily's son, Gus, who said that's what it looked like.  So the name has stuck. 
It's quite good - ENJOY!!

'Frog Puke' Salsa

14-16 cups of cucumbers - peeled, seeds removed and chopped fine
3 cups tomatoes - blanched & peeled
2-4 jalapenos - chopped (spicy to your own taste)
1-2 banana peppers - chopped
2 1/3 cups vinegar
1 tablespoon sugar
1 tablespoon cilantro
1 tablespoon cayenne pepper
1 teaspoon cumin powder
1 can green enchilada sauce (I used red because I didn't have green)
2 packets Hidden Valley Ranch dressing mix
garlic powder, lime juice and black pepper to taste

Peel cucumbers then slice lengthwise and scrape seeds out with a spoon.  Chop finely (I use a Pampered Chef Food Chopper) then dump into a stock pot.  After your tomatoes are blanched and peeled, remove the stems and throw them in a blender to puree, add jalapenos and banana pepper(s) and puree also.  Pour into cucumbers, add the rest of the ingredients and bring to a boil.  Simmer about 20 minutes.  Pack into jars leaving about 1/4 inch headspace.  Process in a hot water bath canner for about 10 minutes or freeze in freezer bags.  If you don't have a canner you can place your jars in your oven.  Just preheat the oven to 350.  Put all your packed jars in the oven, shut the door and turn off the oven letting the jars sit inside the oven for a few hours hours or overnight. 

Emily's photo of her 'Frog Puke' Salsa.  She had green enchilada sauce on hand, so her batch is more green than mine ended up being.

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