Great Homemade Canned Salsa 🍅 and Homemade Turkish Salça Recipe 😍 ✨the Refika Way✨
HTML-код
- Опубликовано: 28 сен 2024
- Today’s episode is about the legendary tomato, which makes every food better and how we are all in love with it! I want to talk about how tomatoes are so great and they are in almost every dish as itself, puree, paste or juice and the chemical reasons behind it. Then I will give you my version of the salsa recipe which you can make at this season when tomatoes at the top of their taste and keep them for winter. Finally, I am going to tell the story of ‘salça’, Turkish tomato paste, and how you can make it at home.
My Product Suggestions for Refika's Kitchen Great Homemade Canned Salsa: www.amazon.com...
►SUBSCRIBE ► ►► bit.ly/38QQ03R
►CHECK OUT OUR TURKISH CHANNEL ► ►► bit.ly/2EJ0NU3
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► bit.ly/2G62xHD
►Our Etsy Store for International Shopping: etsy.me/32ShQwL
►Our Amazon Store for International Shopping: amzn.to/2STqQzz
►Uluslararası Alışverişler İçin Etsy Sayfamız: etsy.me/32ShQwL
Makes 7 jars each 330 ml
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Difficulty: Easy
2,5 kg tomatoes, romaine or plum tomatoes are the best, but any would do great
400 g green peppers, bell pepper or any sweet green pepper
3 onions, quartered, be careful to keep the root part
6 red hot chili peppers, or Jalapeño, you can use according to your taste
4 cloves of garlic, skin on
200 ml white wine vinegar, any vinegar would do good
3 heaped tablespoons sugar, optional but I strongly recommend using
2 heaped teaspoons salt
1 tablespoon thyme
1 teaspoon cumin
A bunch of coriander, chopped (50-60 sprigs)
Olive oil
• Make small X marks to the bottom of the tomatoes with your knife.
• Heat a large cast iron pan and place the tomatoes, peppers, onions, garlic cloves on it to charcoal. You can use a bbq to grill them as well. Turn the vegetables occasionally until they are all soft and dark brown for about 30 minutes. If your pan is smaller, cook them in batches.
• Get a big bowl and take out the cooked one’s in it. Cover with a plate to let them sweat. Sweating will make the peeling very easy.
• Peel the skins of the tomatoes on a cutting board and chop them. You can discard the hard top parts.
• Peel the peppers as well and feel free to discard the burnt parts. Chop them and chop hot peppers smaller than sweet ones to distribute the taste more evenly. Remember meaty peppers are always easy to peel.
• Cut of the burnt parts of the onions and chop them too. If the inside of the onions is still raw you can fry them with olive oil to soften.
• Peel and crush the garlic cloves.
• Cover the bottom of a large pot with olive oil and heat.
• Combine all the vegetables in the pot and include the delicious brown juice in the bowl as well.
• Add in the vinegar, sugar, salt, cumin and thyme. Bring to boil and let it simmer for 10-15 minutes on low heat.
• While the salsa is simmering, wash your jars and place them into the oven on 120 C (250 F) to sterilize. Sterilize the lids in boiling water for 10 seconds.
• Add the coriander to the sauce and turn the heat off.
• Transfer the sauce into jars with a funnel. Cover the top with olive oil to avoid any air contact and put the lid on while they are hot.
• Your charcoaled salsa is ready to accompany your nachos, fried chicken, tacos, fajita and many more! Enjoy the summer sun for the whole winter with delicious summer tomatoes.
Salça recipe in the comments down below ⬇️⬇️
►To subscribe our Turkish channel: bit.ly/Refikani...
To follow what is happening in our kitchen and cooking school;
►Facebook: / refikaninmutfagi
►Instagram: / refikabirgul
►Twitter: / refikabirgul
►Website: www.refikaninm...
►The handcraft products that we use in our kitchen: goo.gl/0aKsMW
Btw, I never see chefs getting the charring portion of an Mexican salsa or adobo/birria sauce right. You nailed it! This is excellent. The bitterness is needed and adds so much to the flavor.
Glad you enjoyed it! 😍😘
@@Refika it's incredibly satisfying to finally see someone get it right. I've really waited for this for so many years. I do believe you're a very good cook. Excellent even. That's so nice to see. 🤗😙
I tried doing this and it destroyed my cast iron. I had to strip it and re-season pan. It was delicious but hoping for some tips on an alternative, perhaps roasting in hot hot oven or charring under broiler?
@@shannonz9211 Mexican cooks do it on a propane/charcoal grill or a big comal over an open fire.
@@shannonz9211 I actually put the veggies straight on the gas burner. I just watch it carefully and constantly turn the veggies.
Salça, Turkish tomato paste
Makes 2 kg of salça
Preparation Time: 2-3 hours + waiting overnight
Cooking Time: 1 to 1,5 hours
Difficulty: Medium
20 kg tomatoes, romaine or plum tomatoes are the best, but anyone would do great
200 g rock or sea salt
¼ cup olive oil, plus more for jars
• Wash the tomatoes and make small X marks to the bottom of them with your knife.
• Boil them for a minute and directly transfer to ice cold water. This way, you will be able to peel them very easily.
• Peel the tomatoes and place them into your food processor. Pulse until they become a puree.
• Sieve to discard the seeds.
• Collect all the puree in cloth sacks and place on a sieve overnight to drain the juice. Put something heavy on it to fasten the process.
• Transfer the puree on a wide and large pot and turn the heat on.
• Add in the olive oil and salt.
• Stirring frequently with a wooden spoon, cook the puree until it becomes a thick paste. Cooking time will differ according to your pot and tomatoes, but it will roughly take 1-1,5 hours.
• Meanwhile, wash your jars and place them into the oven on 120 C (250 F) to sterilize. Sterilize the lids in boiling water for 10 seconds and be sure that your lids are new because used ones may have the air contact and it can rotten your salça.
• Transfer the salça into jars and press with the back of your spoon to not leave any air bubbles in.
• Smooth the surface using the back of the spoon and clean the brim with a paper towel. Cover the whole surface by pouring olive oil to avoid any air contact. Close the lids tightly while hot.
• Keep the jars in a cool and dark place. You can use them up to one or maybe two years- if the environmental conditions are good- keep the jars in the refrigerator after opening.
• Your sun kissed tomato salça is ready, I am sure you will use them a lot if you are a subscriber because I know we are going to use them for pot dishes, mezes, breakfast, or any food that we want to level up!
I'm loving the Turkish way of making tomato sauce "Salca" 😋
I Love it. Thanks Refika. Say hi to Bahar. She is the heart of the program.!!! She really enjoys the food .
Super
Hello Refika, am going to make the salsa and the tomato paste and I was wondering if you don't have to boil the jars with the salsa or tomato paste inside them to properly preserve them? like you do when you prepare marmalades? or just the olive oil on the top will preserve them? Thank you Mari
👍 Thank you so much 💖 😍💓Love from Sweden 🤗 🍀 💕 ✨ ✨
Refika hanim iyiki varsiniz. Siz ve ekibiniz ülkemiz adina harika isler yapiyorsunuz. Yurtdisinda yasiyorum ve arkadas cevremde sizin takipcileriniz varmis bende yeni ögrendim ve cok gururlandim. Yani ingilizce programa basladiginizda cok mutlu olmustum cünkü bizim zengin mutfagimizi en iyi tarafindan dünyaya tanitacaginizdan emindim ve yanilmadim. Size ve emegi gecen tüm ekip arkadaslariniza cok Tesekkür ederim. Hepinize sevgiler,saygilar.
Another thing: It adds so much to have the translations available when people comment in other languages! It's funny when the program tries to translate the emojis!Thank you, that's very thoughtful.
Growing up in Bulgaria we used to make lutenitca and apetitka ( salsa like spreads) in the summer kitchen every summer at my grandparents house. Cooking on open fire gives smokiness and depth of flavour of the food. Granny also used to make salsa like spread with aubergine called kiopoolu, watching journey cooking takes me back, thank you 🤗🧡🍂
Just bought too many tomatoes today and now I have the perfect recipe for it :) love how you always share interesting facts and anecdotes. Coming episodes, take us to traditional markets and behind the scenes of some famous eateries.
These are absolutely brilliant ideas and definitely noted! ❤️
Accents are lovely and the way you say "win ager" should be your trademark because it's adorable. I've been waiting for this video just to compare it to what we have here in Texas USA. It is like our tomato paste which is much easier to buy than make but you've inspired me to try to make it next season by growing the right tomatoes. You make everything look much easier to make or maybe it's just your wonderful positive attitude. Thank you for sharing and blessings blessings to you and your crew!
What I like about your channel is the way you give tips on the proper method and the reasons for doing things a certain way. I just made salsa for the first time and I didn't have time to process it because we just started eating it right after cooking!
I'd definitely would love to see you take on different regional Turkish dishes when you travel there, like whatever the regional dish of Cappadocia is etc.
In love with turkey and Turkish food
I'm in love with anything Turkish! So happy I found your channel ❤ .
So excited to see more of Turkey!! I love the style of salsa you made. Tha is for the NO Teflon tip!!
Love your show! 🥰 And, I really love learning about the history of Turkey, the foods, landscape, culture, etc. what a beautiful country! I would so enjoy visiting in person.
I love tomato salsa, especially the one they do to eat with Mandi rice and mutton.
I am hooked on every video I watch. Foods I have never had but intend to expand my palate. Thank you for your great energy as well!
Not only is the food amazing. I love the fact that you speak to us and not at us as some other chefs. It almost feel like we are in the kitchen with you.
My beloved Refika! This is so good that I can't wait to make it!
I'd love to see you make the pot dish with the dome crust shown at the end of this video please. Love your recipes and interactions with your crew. Arohanui from New Zealand.
I just love watching you. I mouth water every time. I can almost taste the food.
Hello Philia, here is our video of making red pepper paste: ruclips.net/video/qckilE_8SKc/видео.html
Enjoy! ❤
Salsa just means sauce and in Mexico we have literally hundreds of them, but that is besides the point, we always love your videos Refika, you are an inspiration in the kitchen, and by the way, we don't can the salsas, we finish them in a few days, they never go to waste in Mexico.
Thank you for making your beautiful knife available in your etsy shop - it is so comfortable and balanced in my hand! I will use it and treasure it :)
Greetings from Brooklyn NY..
Love all your cooking ....
Like all your bracelets....
❤
That's a masterpiece, Refika! Great.
You're welcome back. Yes I did enjoy this video.
I am enjoying your shows so very much. Have learned a lot about your culture and delicious food. Thank you ver much.
You explain everything very well, thank you Refika :)
Hi Refika, this is Susanne from Austria 🇦🇹! I‘m a big fan and watch every Video.
I will also try this and come back with a commend!
Thank you for your lovely recipe. Hope to see you soon with another delicious recipe.
Love your recipes ❤ super educational and entertaining at the same time. 👍🏽👍🏽👍🏽
How many people saw that cutting board and immediately had cutting board envy followed by joy when Refika said they were selling them on Etsy? 😍
İyiki varsan Refika🏵
ThankYou Refika and your team, for sharing your recipes and knowledge, the food as usual is superb 😍
❤ dankjewel voor de kookkunst. Gr
Loving these! My family will love them❤️😊👍
You made it to look so easy. Thanks rafika.
Lovely!! Ajvar next?!
You’re doing amazing job
Hello from Canada. Can you please post more videos of one pot meals like you did with the chickpeas as well as more zeutinyagli recipes. Thank you. Love your channel!!!
Thank you for this!
I'm looking forward to making the recipes. I love your passion for cooking❤
Speaking in concentrated tomatoes:
I would like to know about EZME in turkish cuisine.
Noted! 😘✨
Ezme is a favourite i did tried Refikas recipe but i didn't cut in cubes next time i will try nevermind
I love all your recipe. Thank you very much.
Wow…so excellent!
U are amazing Rafikeh.... subscribed Ur channel last night n have fallen in luv with every bit of U n Ur show....the info u share About every ingredient make it a star....the way u speak n teach....u are a gem. Keep shining luv
Welcome aboard! ❤️😘
Wow I can’t wait to try this tomato recipe, all the best from Sydney Australia
You are amazing i love all your videos and i learn more❤ inshallah one day i will come to turkey and meet with you😊
Thank you for the lovely recipes
Love this fabulous recipe
Wow . You cooking look so yummy
Thank you rafika I love Yr recipes and explanation..
So beautiful, thanks for sharing..
Hi, How to make the dom bread on top of the terracotta bowls, looks so yummy !!
Thank you for sharing the recipe. I wanted to ask if we have to jar them while they are hot and close the lid? Wouldn’t steamed be formed and introduce water on top of the oil?
çok lezetli ❤❤❤
The green peppers you used in the salsa...I live in the US and I've never seen that kind of pepper that isn't hot. Since you said they weren't hot, can they be substituted for green bell peppers we see in abundance here and be used? The green bell peppers are referred to as "sweet", but they only become "sweet" once they turn yellow or red.
You definitely can use whatever you find and whatever works for you as long as you have a good balance of the sweet peppers to hot peppers :)
I love your recipes..and you’re so nice and funny.
I watched all your videos even double some..
Long time looking for learn how to make a salcha
Thank you for all the great tips and fantastic recipes.
Great video!!
I have made yr hummus,it is yummy.I enjoyed yr cooking.
Love and light to Rafik et al.
Will make it someday
Looks yum
Interesting how salsa is connected to Turkish Salça. I never thought of that. But I'm curious about your Canning - here in America our experts say they must be heated to be canned and keep the bad bacteria out.
Loved this episode, would really love to see more canned and cheesemaking, mozarella episode could not find English episode.
You are amazing!
Hi from Melbourne Australia 🇦🇺 can you please tell me if you store these in your cupboard or in the fridge. I am so wanting to make these two dishes, I am also after your recipe using red capsicums too.
I'll have to try this! 😋🇺🇸
Please do and let me know also! 😘
Refika Refika Refika! I find my self more and more impressed and in awe of your cooking prowess and thorough knowledge of ingredients. I commend you efforts! May you never stop and gains all resources to future develop! 🧿🧿🔥🧿
😘😘
Excellent cooking friend
Hello from Chicago
machaalah u very talented woman please I want from u acil salade I'm from Australia I love this salade
Plz make khunafha
I love all your recipes! I wish I could take a trip to your side of the world and attend a cooking class with you.
Love the show xxx
Love you and your recipes! Hope to meet you someday
Love you back! 😘😘
Umami is associated with glutamate in food. Those calcified salt crystals are naturally occurring monosodium glutamate
I'm going to have to grow more tomatoes 🥰
Yummy! ❤
Loveeeeeee it. 💕💕💕
I wish I met you love you dear lovely delicious dish just like you.also knowledge ful vedios. Keep it up 😚😚😚😚🇮🇳🇮🇳🇮🇳
I like your show and your accent
Do you use the water that drain from the tomatoes
Yummmmm!
please gorgeous Refika tell what did you put on top od Behars bite, was tha a cube of sugar?
I love love love yor style an really enjoy every of your video. Food you make is mouthwatering and i always make a wish to be your neighbor 😋just to feel the fragrances from your amazing kitchen 💝send love to you snd your much creative and entertaining crew 💖👍🏽💝🍀
It is a Turkish cheese named "kaşar". Tastes mild, melts easily in heat.
thank you. 💖
you see, i'll put sugar on top of chips and salsa if you say so.
😉🤣
Hi, Refika all the way here from the Philippines...it's 1:43 am now but I am so happy to see your new video :)
Turkey has a long shea shore, don't you do anything with seaweeds? We are vegetarians from Sri Lanka. We have been to Turkey as invitees of our friend who is a big player in the bread business (Uno) in Turkey. We have enjoyed a lot of very good food (vegetarian) too!
Love your channel. I have to check out Etsy to buy your funnel. It is perfect for small jars. I love learning about Turkish cuisine.
Looks yummy
Turkish food lover from kerala India,😍😍
Muchh love to India!! ❤️
I can't believe this😍😍
Thanks a lot for your reply mam😍😍😍
I am very happy ..
Refika can you put your tea glasses on Amazon as I would like to buy a few but the import price is far to high ! If they were on Amazon shopping in the Uk you would sell loads
My family love your recipes, but we have recently discovered our daughter is allergic to tomatoes! Do you have more recipes without tomatoes? We have tried replacing with the red pepper paste and that works well, but peppers are expensive here😕 so not always an option.
perhaps some other source of umami, that she just listed, i'd add soy sauce and soy bean paste to the list.
For how long you can keep the salsa?
You should be on Food Network!!😋💕🙌😋💕🙌
That was so useful, I use a lot of tomato paste. I love the recipes but don't want to eat garlic every day can we have something without?
Birdy
I just want red heart from Refika Birgül
❤️😘😘 there are as many red hearts as you want! 😍
Can you please make dry tomatoes for me?
Sun dried tomatoes*
Rufeeqaah ,please tell us some long lasting ,healthy recipes of home-made jams as of peaches,apples 🍓 strawberries etc ,as we have to buy a lot of them from the market ,to use them in the breakfast,as my husband loves to eat them in the morning ,but they have preservatives. Once l managed to get a very expensive imported, preservative -free, jam from one of the cash and carries in lslaamabaad ,but l couldn't find it after that, so if there is some tasty , chemical-free recipe of jam ,with long shelf -life,please do tell it to us .Also tell us the recipes of coconut spread,peanut butter ,Nutella and almond spread .Thanks Prayers from Raawalpindee, Northern Province of Punjaab, lslaamic Republic of Paakistaan, South Asia.
Im going to make this salsa on the grill instead of pan, because I have only teflon pan 😞
Any Za'atar and the likes in Turkish Cuisine?
Yummy 😋
Mjammm
Hello Refika
I was never taught to cook properly growing up as I didn't have a mum around. I feel like now I'm in my 30s I finally have a "mum" teaching me how to cook. I wish I'd had a mother like you, feel free to adopt me if you are looking for a 30+ English daughter lol 😆
Love you and your channel ❤