Kelp Salsa
8 cups coarsely chopped/ground bull kelp
2 cups coarsely chopped/ground green peppers (2-4 peppers)
4 cups coarsely chopped/ground onion (5 Vidalia onions)
4 cups finely diced celery (1 bunch)
4 cups chopped undrained canned tomatoes (2 -16oz cans = 3 cups) or 5 large fresh tomatoes
2 cups vinegar
2-3 tablespoons honey (optional)
1/4 cups cumin
2 or 3 cans green Ortega chilies
4 oz can chopped, drained jalapenos (med) or 6 oz + (hot)
2 heaping teaspoons chopped garlic or to taste
1 1/2 jars dried cilantro or two bunches fresh, chopped fine
1-2 small cans tomato paste
Optional: use fresh peppers instead of the canned ones. See the chart below to help determine which kind to use according to how hot you can stand them.
|
Kelp Collection: Good in May – June, although you may find good plants year round. Avoid plants with white splotches – they’re past their prime. Do not collect floating kelp. That which is floating around is an undetermined age and quality and so you probably wouldn't want to eat it. The easiest time to harvest the kelp is at mid to low tide when more of the tubes are floating on the surface of the water and therefore easier to cut. Do not peel or soak the kelp.
Putting kelp and vegetables through a food processor works great. If desired, parboil tomatoes first to remove the skins. If Desired, use fresh chilies and jalapenos instead of canned. Use generous amounts. Cook in a pot that can hold 6 quarts or more.
Cook 1-2 hours, tasting, in a 6 qt. minimum pot. Put in hot jars and seal. Put in hot water bath for 20 minutes or process 15 min. at 15 lbs. pressure.
Recipe adapted from salsa recipe in the Port Alexander Cook Book.
(Submitted by Mim McConnell, Sitka, Alaska) |
| 2,000,000–5,300,000 |
Standard U.S. Grade pepper spray, FN 303 irritant ammunition |
| 855,000–1,041,427 |
Naga Jolokia |
| 350,000–580,000 |
Red Savina Habanero |
| 100,000–350,000 |
Habanero chili, Scotch Bonnet Pepper |
| 100,000–350,000 |
Datil pepper, Capsicum chinense |
| 100,000–200,000 |
Rocoto, Jamaican Hot Pepper, African Birdseye |
| 50,000–100,000 |
Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper |
| 30,000–50,000 |
Cayenne Pepper, Ají pepper, Tabasco pepper, some Chipotle peppers |
| 10,000–23,000 |
Serrano Pepper, some Chipotle peppers |
| 4,500–5,000 |
New Mexican varieties of Anaheim pepper,Hungarian Wax Pepper |
| 2,500–8,000 |
Jalapeño Pepper, Guajillo pepper |
| 1,500–2,500 |
Rocotillo Pepper |
| 1,000–1,500 |
Poblano or "Pasilla" Pepper |
| 500–2,500 |
Anaheim pepper |
| 100–500 |
Pimento, Pepperoncini |
| 0 |
No heat, Bell pepper |
|
Kelp Relish
8 cups bull kelp
3 cups onions
3 cups celery
2 red peppers
2 sweet red or green peppers
1 quart cider vinegar
3 cups sugar
2 teaspoons mustard seed
1 teaspoons turmeric |
Kelp Collection: Good in May – June, although you may find good plants year round. Avoid plants with white splotches – they’re past their prime. Do not collect floating kelp. That which is floating around is an undetermined age and quality and so you probably wouldn't want to eat it. The easiest time to harvest the kelp is at mid to low tide when more of the tubes are floating on the surface of the water and therefore easier to cut. Do not peel or soak the kelp.
Do not peel or soak the kelp. Putting kelp and vegetables through a food processor works great.
Heat the vinegar, sugar, mustard seed and turmeric and add to the vegetables. Boil slowly for 10 minutes.
Pack into sterilized jars and process 10 min. in boiling water bath. Or process in pressure canner by bringing up to 15 pounds pressure, turn off heat, and let sit until pressure drops. Be sure to follow complete instructions for your canner.
Makes about 11 pints.
(Submitted by Mim McConnell, Sitka, Alaska) |
