The Best Years in Life Healhy Recipes

Featured Recipe

Tony, Lu & Tim's Broiled, Roasted & Slow-Cooked Salsa
(The Best Years in Life) What to do when your garden runneth over with fresh tomatoes and peppers and such? Why, besides eating so many fresh tomatoes you get blisters in your mouth from all that wonderful acid from the tomatoes, you make up some big batches of homemade salsa to enjoy now as well as can them and enjoy for months to come (and if you are among the lucky few, get a gift of a bottle or two).

This stuff is great for all kinds of uses. To name just a few: Use as a dip for chips, add to peas such as black-eyed peas or field peas, add to all kinds of beans, add to scrambled eggs, use as a topping for chicken breasts, you name it! Once properly canned, the jars should last at least a year if stored in a dark space are room temperature - especially if you follow our hint and add a small amount of Utopia Silver's Advanced Colloidal Silver to the mixture while cooking. A TBYIL original recipe. Enjoy!

Ingredients:

OK, you will need to figure out your own quantities and mix of ingredients for this recipe. We used mostly what we had on hand (including tons of tomatoes) with a couple of items from the grocers. Here, roughly, is what we used.

Several pounds of tomatoes
2 or more medium to large onions
6 or more jalapenos (seeded for less heat, seeds left in for more heat)
Several banana, bell, and other mild garden peppers of various colors
2 bunches of fresh cilantro
Juice of 1 to 2 lime
1/2 ounce of apple cider vinegar
1 tablespoon of cayenne pepper (add more if need be to get desired "heat")
1 teaspoon of Mexican hot chili powder
1/2 tablespoon of McCormick's Hot Pepper Blackened seasoning
1/2 teaspoon of McCormick's Chipotle seasoning
1/2 tablespoon of cumin powder
1 teaspoon of Pyure stevia mix sweetener (optional)
1 or more tablespoons of organic coconut sugar to taste (optional)
1 tablespoon of pink Himalayan sea salt
1/2 teaspoon of ground black pepper

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

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Instructions:
1. Cut tomatoes in quarters, halves and sixths depending upon their size. Put them in large slow cooker and turn the temperature to 350 degrees. Cook until the tomatoes are "squishy".

2. Turn the oven broiler on either low or high setting.

3. Cut the onions in 1/4 inch slices, then cut the slices in half and separate the rings and place them in a large cooking tray.

3. Cut the jalapeno peppers in half after cutting the stems off and then, if desired, remove the seeds (a small spoon or melon baller works well) and place them into the cooking tray.

4. After cutting the stems off, cut several of the milder peppers into slices and place them in the cooking tray.

5. Chop up the garlic by hand or in a food processor and place into the cooking tray.

6. Place the cooking tray in the oven beneath the broiler. Keep a close watch (especially in the broiler is on the high setting) and cook until the onions and peppers begin to blacken a bit. Take the tray out, flip the mix over and then cook some more until the items begin to blacken.

7. Remove the tray and set aside to cool.

8. Chop or puree the remaining peppers and the cilantro. Add the mix into the slow-cooker. Also add the lime juice, the apple cider vinegar and all of the spices.

9. After the broiled items have cooled, puree them in a food processor and add them to the slow-cooker and reduce the heat to 250 degrees.

10. Continue cooking for several hours, stirring occasionally. The remove the top from the cooker and cook until most of the liquid portion is gone, stirring more frequently to keep any of the mixture from scorching on the sides of the cooker.

11. Turn the heat off and let the mixture cool. Puree in a blender a bit at a time and place the pureed mixture into a very large bowl of cooking pot.

12. Dip the mixture into sterilized canning jars. Refrigerate one jar and can the rest. Once properly canned, it should keep for at least a year if stored at room temperature in a dark place, especially if you follow the hint below.

Enjoy- we certainly are!

Hint: We added a small amount of Utopia Silver's Advanced Colloidal Silver to the mixture in the slow cooker to make sure that the refrigerated salsa as well as the canned salsa would not spoil.

This is a TBYIL original recipe.

Some of the recent haul from the garden of Tony, Luella and neighbor Tim:

To see the latest items on sale at Utopia Silver. click on the above link, or click HERE

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