Lime Salsa

We are still on a yeast free and sugar free diet. This means no vinegar is allowed, except for apple cider vinegar with the mother. We are not big fans of ACV, and so I made up a new salsa recipe that I could can and keep in my pantry. It is impossible to find a store bought salsa that is allowed for our diet. This is a great recipe. Even though it is canned, it still tastes like a fresh salsa because of the lime juice!

10 cups peeled and chopped tomatoes (I prefer Romas as they are more meaty and less juicy)
3 cups chopped onions
4 bell peppers chopped
3 jalapenos diced, removing about 1/2 the seeds
6 basket of fire hot peppers or any small hot peppers will work, diced and seeds included
1 scant tsp. cumin
1 tsp. chili powder
3 tsp. garlic powder
16.5 oz tomato paste
1.5 cups fresh lime juice (about 8 large limes)
2 tsp. pickling salt

Mix all of these together. Simmer for about 30 minutes or longer depending on how much liquid you want in your salsa. Put into hot sterilized jars, and put on hot sterilized lids. Put hot jars into boiling water in a water bath canner. Process for 15 minutes, makes about 8 pints.

Canned Tomato Sauce

3 ice cream pails of tomatoes
2 1/2 lbs onions
2 green peppers
1 or 2 red peppers
2 medium zucchini (optional)
1/2 cup pickling salt
1 cup sugar
3 tsp garlic powder
2 tbsp oregano
2 tbsp parsley flakes
2 tbsp basil
4 bay leaves
36 oz tomato paste

Blend tomatoes in a blender (saves you from peeling all the tomatoes). Add diced or blended onions, zucchini and peppers (depending if you want chunks in your sauce). Add rest of the ingredients. Simmer for one hour. To sterilise jars, place in a cold oven. Turn oven on to 225 F, heat jars for 20 minutes once oven is at correct temperature. Put sauce in hot jars and place in water bath canner. Can the pint jars for 35 minutes and quarts for 40 minutes. Times may change depending on altitude. Take out of canner and let cool. Lids will make a popping sound when they seal and will be concave in the middle. Makes 9 quart jars.

Pumpkin Chili - Friesen Style

1 lb. ground beef
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar

Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.

Zucchini Corn Chowder

3-4 ears or corn, uncooked & cut from cob. (or you can use frozen or canned corn)
2 tbsp. butter
3 c. sliced zucchini
1 c. finely chopped onion
3/4 c. finely diced bell pepper
1 clove garlic
2-3 diced medium red potatoes with skin on
1/4 c. diced ham or Canadian bacon
1/4 tsp. crushed dried basil leaves
1/4 tsp. crushed dried tarragon leaves (I didn't use this spice and the chowder was still delicious)
1/4 tsp. coarse ground pepper
1/4 tsp. paprika
3 c. water
1 can undiluted evaporated milk (I didn't have this on hand and used 1% milk and maybe a little more flour to make the soup thick enough)
1/4 c. all purpose flour
Salt to taste

In heavy saucepan saute zucchini, onion, green pepper, garlic and potatoes in butter. Add corn, water and seasonings. Bring mixture to boil. Reduce heat; simmer 20 minutes. Blend together milk and flour until smooth. Add to corn mixture gradually; cook and stir until thickened. Serve hot. Makes 8 servings.

Homemade Salsa

10 cups diced peeled tomatoes (I prefer Roma tomatoes for salsa, more meaty and less juicy)
1 medium onion
3 bell peppers (red, green or whatever color you have on hand)
4 jalepeno peppers
3/4 cup vinegar
10 Tbsp. Epicure Fruit Salsa spice (the mild spice)
1 1/2 - 13oz. can of tomato paste


Cook all ingredients together for 50 minutes. While this is cooking heat and sterilize jars in a 200 degree oven for at least 20 minutes. Put salsa into jars and seal. Makes 8-9 small jars.

Note: This salsa falls into the mild-medium spicy range. It's spicier than a store bought mild but depending on how long it stands it may or may not fit a medium category. The longer it sits the spicier it becomes. If you like it hotter use Epicure's medium or hot salsa spice.

Salsa Casserole

1 lb. ground beef
1/2 medium onion
3 cups shelled pasta (cooked)
1 1/2 cups mozzarella cheese shredded
1 cup salsa
2 cups spaghetti sauce
1/2 cup chopped green peppers
1/2 can mushrooms (optional)
1 tsp. seasoning salt
1 1/2 tbsp. Tex Mex spices

Brown ground beef and onion. Add seasoning salt, Tex Mex spices, green peppers and mushrooms. Cook until tender. Cook shelled pasta as directed. Combine pasta and rest of the ingredients with ground beef mixture in a 2 1/2 lit casserole dish. Save some cheese for sprinkling on top of dish. Bake at 400 for 20 minutes.

Budget Beef Stroganoff

1 - 1 1/2 lb lean Beef Round Steak (or any leftover steak, roast beef etc.)
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
1/8 tsp. garlic powder
1 tbsp. margarine
1 can cream of mushroom soup
1 1/4 cups beef broth or water
1 cup chopped onion
1 small green pepper
1 can mushrooms (optional)
1 cup chopped carrots
2 tbsp. flour
1/2 cup sour cream
3 cups hot, cooked rice

Sprinkle meat with seasonings and brown in margarine. Add onions and green pepper, and cook a bit longer. Stir in soup, 1 cup broth, and mushrooms. Cover; simmer 30 minutes or until meat is tender. Blend remaining broth and flour, stir into meat mixture. Cook about 5 minutes, stirring frequently. Add sour cream; heat thoroughly, but do not boil. Serve over rice.

Zucchini Skillet

1 lb. ground beef
2 cups zucchini, thinly sliced
1 onion, diced
1 green pepper, sliced
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. pepper
1/2 tsp. garlic powder
2 tomatoes peeled and diced or 1 - 8 oz. can tomato sauce (I use fresh or canned diced tomatoes)
1 - 8 oz. pkg. shredded cheddar or mozzarella cheese

Brown meat in skillet, drain off excess fat. Add the remaining ingredients, except the cheese. Mix, simmer over low heat till bubbly (20-25 minutes). Sprinkle cheese just before serving. Serve over rice. Serves 4-6. I've also added chopped carrots to this as well. This is a great meal to make in summer when you have fresh produce from the garden!