Documents: Special Interest: In The Kitchen:

Fresh Tomato Salsa
by Joan Airey
by Joan Airey

email: joanairey@xplornet.com

On November 1, 2008 the fourth printing of “Good Friends Sharing Good Food” rolled off the presses.

When the first two printings of “Good Friends Sharing Good Food” sold out, I decided I would update the book and asked Joyce Stewart of Harbour Lights Bed and Breakfast of Vernon to divulge a few of her recipes. As the cookbooks forward states Joyce is a marvelous cook always willing to share cooking tips and recipes.

A percentage of the cookbook proceeds will be donated to Cancer Care Manitoba’s new facilities being built in Brandon in memory of my sister-in-law Joan Sutherland who lost her battle with cancer April 5, 2008.

Over the years I have written cooking columns for Manitoba Co-operator, Grainews, and Manitoba Charolais Newsletter. When my children all left home and started calling for recipes I decided it was time to compile a cookbook. My recipes have been published in Harrowsmith Cookbooks, Taste of Home and Quick Cooking. Many friends have shared recipes with me so I have included their name next to the recipes. I’ve created some of the recipes in my kitchen all of which use readily available ingredients.


September 8, 2015

8 jalapeno peppers

7 cups prepared tomatoes

2 cups coarsely chopped onion

1 cup coarsely chopped green pepper

3 cloves garlic, minced

1 can (156ml) tomato paste

¾ cup vinegar

½ cup loosely packed chopped fresh parsley or cilantro

½ teaspoon cumin

1 teaspoon cayenne pepper (optional)

Remove seeds and finely chop jalapeno pepper. Blanch, peel and coarsely chop tomatoes. Measure 7 cups. In large saucepan combine all ingredients. Bring to boil. Simmer 30 minutes or until salsa reaches desired consistency. Sterilize 5 (500ml) jars. Ladle hot salsa into hot jars.

Leave half inch head space. Remove air bubbles with a rubber spatula. Wipe jar rims. Place sealer lids and screw bands on jars. Process in boiling water bath canner 20 minutes. Remove jars. Let cool completely before putting away.

When I make this for my younger grandchildren I use only 4 or 5 jalapeno peppers. It’s easy to make, we use it in Taco Salads or eat it with tacos. It’s from my cookbook “Good Friends Sharing Good Food”.

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