May 22, 2010

Canned Mexican Sauce

As soon I turned on the stove and added the tomatoes to the pot, my kitchen began to smell like hers. “Hers” is my grandmas. She past on several years back but the smell of this recipe takes me back to her kitchen immediately! It smelled so good!

I can remember every year she would have us grandkids (usually unwilling) help her peel freshly blanched tomatoes for canning and sauce. My fingers got so scorched and turned to raisins from peeling them for hours! Her garden would produce more than she knew what to do with every year, that meant lots of work, but lots of great Mexican Sauce (as she called it) all year long!

Lucky you, I am sharing the recipe!

 

The recipe card above is the actual one, she typed it up on a non-electric typewriter. She did that to quite a few recipes back then, but my favorite are the hand written ones. Now, I did not have 8 quarts of tomatoes on hand, nor did I have the right peppers, so I altered (gasp!) the recipe. Yes, I altered a classic! It turned out very good , too!

 

 

Canned Mexican Sauce
Adapted from Belva Beauregard

4 large (approx. 3 cups) organic tomatoes, diced
1 large organic green pepper, diced
1 organic yellow onion, diced
4 small organic yellow tomatoes, diced
1 Serrano pepper, seeded and diced
Salt to taste

Bring all ingredients except salt to a boil. Cook down for about 20 minutes. Add salt to taste. Pack in hot jars with sealing lids. Invert for 20 minutes to seal. Makes 3 pints.

About the Author: Chantel Beauregard

I am a Functional Nutrition and Lifestyle Practitioner, Nutritionist, Clinical Herbalist, Certified Nutrition Coach and a self proclaimed Culinary Archeologist. I studied Nutrition Science at Stanford University. Growing up, my friends always said our kitchen smelled like syrup. I of course interpreted this as a good thing, and it was. I enjoyed the smell of my Mom’s kitchen. To me it was a mixture of onions, garlic (two of my favorites) fenugreek, the sweetness of saffron and rosewater. Exotic spices from Iran were always in the house. Strange looking vegetables or fruits like artichokes and pomegranates. I grew up with “Persian influence” my mother would say. My Grandmothers kitchen was different. It either smelled of her famous chocolate cherry cake, KFC, or canning tomatoes. All of which smelled good to me. If we were visiting on a day it smelled of chocolate cake you could guarantee a peek at Grandpa through the kitchen window sneaking a second serving of chocolate cherry cake as we pulled out of the driveway to head home. One of my fondest memories. Most of the memories I have growing up include food. Very good food. And I think food should do just that. Take you somewhere, remind you of something wonderful, transport you to another time when all you had to do was pick up the fork and enjoy it! Don’t get me wrong choosing the ingredients and preparing what is on that fork is fun too! (Ever go foraging for watercress in a mountain creek?) But for those who are eating it, no other thoughts should be in their mind, other than the places that fork is about to take them. Here at Culinary Archeology I emphasize healthful eating personalized to YOUR genetics, design, lifestyle, environment, and health concerns. I help you build the confidence and skills to eat, cook and bake nutritiously intuitive, with purpose and creativity. My meal plans offer effective strategies and tools to improve health, including weekly food and shopping schedules, healthful recipes, and recommendations about cooking and food storage methods, as well as steps to achieve mindful eating, making food choices easier and fun, every day. I became a Certified 3x4 Practitioner because I know that there is no single right diet that applies to all of us. We have different genetic backgrounds, different preferences, and different lives. And until you get your nutrition right, nothing is going to change. By changing your diet , you can change your entire physiology. I am here to teach strategies and give tools to find out what is right for each person, individually.