Special Salsa Recipe:

Makes about 5-7 pints depending if you add corn or beans
  • 5 lbs ripe tomatoes, chopped (peeled, if desired)
  • 3 mild green chiles , usually Annaheim or New Mex, chopped
  • 1 large sweet onion, chopped
  • 2 medium green peppers, chopped
  • 1 large red pepper, chopped
  • 1 medium yellow pepper, chopped
  • 3-4 poblano peppers, chopped
  • 4-6 (to taste) jalapeno peppers, chopped
  • 2 cloves fresh garlic, chopped
  •  5 ½ oz tomato paste (1 small can)
  • ¾ cup white vinegar
  • ¼ cup brown sugar
  • 1 tbsp. coarse (pickling) salt (Do not use salt with iodine as it may discolour the peppers)
  • 2 tsp paprika

For variety, add 1 cup corn kernels and/or 1 cup cooked black beans.

Combine all ingredients in large pot. Bring to a boil, uncovered, over medium heat stirring occasionally.

Boil gently for 60 minutes, stirring occasionally, until thickened to desired consistency.  Taste for hotness. Add more jalapeno peppers, if desired.P

Pour into hot sterilized jars and seal.  Or freeze.  Or eat!

Pepper Jelly Dip:

  • 1 1/2 cup grated old cheddar cheese
  • 1 cup mayonnaise
  • a few drops of tabasco sauce, to taste
  • 2-3 green onions, finely chopped
  • 1 jar pepper jelly (any kind will do depending on how spicy you want your dip)

Mix first 4 ingredients together.  Spread in a 9 inch pie plate of serving dish.  Carefully melt jelly and pour over top.

Refrigerate for 2 hours. Serve with crackers, veggies, etc,

Green Pepper Jelly:

  • 24 large green tomatoes
  • 3 red bell peppers. halved and seeded
  • 3 green bell peppers, halved and seeded
  • 3-4 hot peppers, if desired
  • 12 large onions
  • 20 g celery seed
  • 35g mustard seed
  • 20 g salt
  • 1000 g white sugar
  • 475 ml cider vinegar

In a grinder or food processor, grind tomatoes, peppers and onions.  Line a large colander with cheesecloth, place in sink or large bowl, and pour in tomato mixture to drain for 1 hour.

In a large stockpot combine tomato mixture, celery see, mustard seed, salt, sugar and vinegar.  Bring to a boil.  Simmer for 5 minutes stirring frequently.

Sterilize enough jars and lids to hold relish (12 one-pint jars or 6 one-quart jars).  Pack relish into jars making sure there are no spaces or air pockets.  Screw on lids.

Place a rack in the bottom of a large stockpot and fill halfway with boiling water.  Carefully lower jars into pot usind a holder.  Leave a 2-inch space between jars.  Pour in more boiling water if necessary until tops of jars are covered by 2 inches of water.  Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool.  Once cool, check each lid to make sure it has sealed.  Sealed relish can be stored for one year.  For unsealed jars, keep in refrigerator.

Savoury Saskatoon Tomato Sauce 

By Chef Jenni Willems

  • 2 cups Saskatoons, fresh or frozen

  • 4 medium ripe tomatoes, chopped

  • 2 stalks celery, diced

  • 1 medium onion, minced

  • 3 garlic cloves, minced

  • ¼ cup canola oil

  • juice and zest of one lime

  • 1/8 tsp cayenne or ancho powder

  • 2 tsp cumin

  • 2 tbsp honey

  • Salt to taste

  • 1 cup water

  • 1 tbsp cornstarch

Sauté tomatoes, celery, garlic, and onion in a medium, heavy bottomed pot.Add Saskatoons and spices and simmer until the berries softenAdd lime, honey, and the water blended with cornstarch. Simmer five more minutes. Freezes beautifully.Can be used as a pasta sauce, for huevos rancheros, or as a soup with a little more water or broth

Pepper Jelly Tarts

  • 2 cups shredded cheese
  • ½ cup butter softened
  • 1 tsp paprike
  • 1/8 tsp cayenne
  • 1 cup flour
  • 2/3 cup pepper jelly

Using medium speed of an electric mixer, beat together cheese, butter, paprika and cayenne pepper until blended.

Stir in flour just until mixture forms a dough.  Shape mixture into 30 small balls.  Press each ball into a mini-muffin tin to form a tart shell.

Spoon 1 tsp jelly into centre of each tart.  Bake at 400 for 10 minutes or until golden brown.  Cool in pan 5 minutes.

Remove and cool on rack.  Serve warm at room temperature.  May be frozen up to one month.