Great Homemade Canned Salsa 🍅 and Homemade Turkish Salça Recipe 😍 ✨the Refika Way✨
ฝัง
- เผยแพร่เมื่อ 17 ก.ย. 2021
- 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.
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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 ⬇️⬇️
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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.
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 ❤
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 🤗 🍀 💕 ✨ ✨
You are a real Turkish ambassador. Every thing you do and say represents Turkey in a beautiful way. Sometimes I can taste and smell your cooking right through my cell phone screen. So glad I recently discovered your channel. Would love to see more about your jams.
I am Kurdish, accidentally found this channel and I am in love, been binge watching but hopefully won’t be followed by binge eating.
i didn't know anything about turkish cuisine until i stumbled across your channel a few months ago, and now i think it is one of the most interesting and beautiful cuisines out there!
i loved seeing this turkish interpretation of a mexican recipe; it would be really cool to see more turkish interpretations of foods from other cultures, like italian or indian!
👍 Through the history European came to America and bring culture and customs which mixed during the time.... So we can share now beautiful heritage and inspiration for good 🤗🍀💕✨✨✨✨✨✨✨✨
As an experiment I grew a few chickpeas in my garden this year. With the first harvest I made falafel with home-grown onion, garlic, parsley, celery tops, rue, thyme, mint and summer savoury. I'd never eaten fresh chickpeas before. It was delicious. Thank you for being such an inspiration.
I've been eating fresh salsa since I was a kid. My mom always made a quick, cold salsa of tomato, onion, garlic, and serrano peppers. She would throw it in the blender and we'd snack on it all day.
When I started making my own salsa, I preferred to roast my veggies but I don't peel the char off unless it's really, really burned. I like the char flavor. Other than roasting the veggies, I add lime juice, cilantro, salt and pepper, and and the veggies to the blender and it's usually eaten by the next day. Delicious!
I'm looking forward to making your salsa. I love seeing food cross cultures. Thank you!
That's exactly how I make my salsa, you can't buy a better version.
I just canned 25 jars of salsa two days ago. Our recipes are similar. It’s fantastic. The only difference is I used jalapeños for my peppers. It’s so good on all kinds of food, meats, fish and of course chips. Yum
I would love to see a travel vlog with your team exploring food in different parts of Turkey!!
I live in Ecuador and have turkish friends. I cook your recipes and they feel like they are at home. I am learning a lot about Turkey through your recipes
I am so Happy that Turkish people took something from our Mexican traditions. This is perfect as in the US it it Hispanic Heritage Month. I make salsa the same way minus the garlic (gives me stomach issues) and instead of the vinegar I add lime or lemon juice. I love your recipes. Thank you for sharing ❤
Same here, lime is my favourite because it adds a bit of sweetness, I also add a bit of the skin, but that's just personal, I prefer brown sugar... also, they are Turks, in case you were in doubt like the Aztecs Turks were once a great empire.
Considering that Turkish people came before Mexico was creole, the Mexican cuisine is derived from Turkish influence, actually Spanish cuisine before the Ottoman Empire was Arabic so much of the Spanish dishes are similar to Arabic/Turkish food
@@DaDO-hp3ul salsa is made primarily of new world ingredients - eg. tomatoes and peppers - so in this case, the influence went the other way than what you describe. salsa was being made by aztecs for a long time before the spanish showed up!
@@jraaccountsCorrect! And George Washington Carver did not invent peanut butter. Native people to Argentina (where peanuts come from) were crushing peanuts before the New World was re-discovered.
@@DaDO-hp3ul Actually European...
You are the most beautiful talented intelligent chef on TH-cam. I just adore you 💕
She is gorgeous !
Me tooooo just found her ...
1st recipe that u show is so much similar to the one that we prepare in our home. We ad mustard oil instead of olive oil for slit hint. V also use that burnt part for smoky flavour. It is one of the type of chutney that v eat as side dish in INDIA.
Lot's of love from INDIA
Much love from Kenya, Africa
I bought the wooden chopping board and enamel bowl and a few knives when I was at your shop in Kuzguncuk in July, I will have to buy some more enamel bowls when I am over again in December as they are so handy. I'd love to see you cook Cezerye as I'm obsessed with it and we don't have it here in New Zealand.
You are so beautiful and entertaining. I love the food education in each of your recipes. You’re a great educator. I’d love to spend time in Turkey with you as my guide. It’s so important to be educated in food and travel for it makes the experience life and culinary changing. Thank you.
Beanie, you made me blush! 😍 I totally agree with what you think about food and travel. These are the moments I live for as well.. Hope you can make it to Turkey someday!
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! ❤️
oh Refika.. You are amazing! Greetings from Greece!
As ever, she shows how to make fabulous food with simple ingredients. You are an absolute star and I love to watch you.
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 🤗🧡🍂
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.
I also love making all kinds of sauces and spreads! They make great gifts too! Just don't forget not to wipe your eyes or nose when working with chili peppers! Needless to say, I was on fire most of the afternoon.🌶️🥵
Oh God, I miss Turkey. I don't hate our Hungarian veggies but Turkish tomatos are simply on another level.
I have to agree on that! I am in love with tomatoes 😍
I'm interested in the dish you showed for only a second - the pastry that you broke open and dished the stew out of. It looked wonderful.
OMG, what a thrill to see a well-made Mexican recipe on my favorite TH-cam channel, here In Mexico we call that " salsa tatemada" and traditionally it is made in the "molcajete" which is a kind of mortar, hopefully we can send you one to the other side of the world Refika.
My wife and I enjoy watching your cooking lessons. We are so pleased that children like you two are taking your knowledge to the world!
Tonight I went to a restaurant here in Chicago called Istanbul Cafe. I had sogurme. It was the best eggplant dish I ever had covered in walnuts. Would love to learn to make this dish. It's was almost as amazing as refikas personality. She is a ray of love and sunshine
Where I grew up and lived almost all of my life is in Old Mexico. We had a 1 acre salsa garden. We spent so many hours and days and weeks every summer making salsa. I miss it so much now that I live in town.
Wow, you must be a salsa expert then 😍
@@Refika my Mom had a restaurant. Us kids had to learn to cook and grow food at a young age. We sold so many bowls of salsa that I never wanted to see another bowl of it in my life. My Dad was a farmer and business owner. Food runs in my family. 🤷 I'm ok with it. Food is joy.
What do you mean by “old Mexico”?
Compatriota aquí. De que parte de México?
@@Hamzazaie I mean the area that was Mexico before the war. It was Mexico clear up through California. Even Colorado was in Mexico. Too bad more of the culture wasn't left behind. It's really unfortunate.
@@Hamzazaie Also, I should add that I grew up best friends with a Mexican girl. (My Spanish is horrible. I'm embarrassed to even try to use it.) Her mom taught me a lot about Mexican food and culture. She was from Oaxaca. My Mom also paid to learn a lot about cooking Mexican food, traveled to learn, and used what she learned in her restaurant. I did the same thing, but worked as a travel writer so I could get paid to learn. I couldn't afford it otherwise.
Awesome video as usual. I would love to see more traditional Turkish recipes with a vegan twist. For the planet 🌍. Turkish food is so delicious.
Beautiful colours. That was one of the things I loved travelling in Turkey, some of the shades of colours you just didn't see anywhere else, the bright scarlet of the pepper paste, the deep red, almost like dried blood of the Urfa biber and the whole rainbow of colour & smells of the spices in the Büyük Çarşı, the flashes of green from pistachios roasting in their shells.
The videos are always so beautifully shot, I like to let them wash over me & I can imagine the smells. Full of sunny happiness.
Sadly I haven't made any salsa this year, I didn't grow any tomatoes. Its a shame as I love it with a soft boiled or fried egg.
Thanks for the video, it was a nice treat having such a long one this week.
Loved you and your video! Thks andcsee you next time...?
Sorry, i meant ..For sure🤗
Actually, hell ya! salsa and egg is the bomb 💣 more people need to eat this , with some bread to soak it all up at the end 😇 I like to leave all the veg extra chunky!
Refika, Habibi, I am such a FAN of you and your crew!!! You are so informative and conscientious!
I would love to see some Lebanese food! Ive been trying to recreate a soup my mom used to make from liftee zoom (pickled turnips juice). Keep doing what you do…your enthusiasm is infectious! 🥰❤️
From Kansas USA
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!
Turkish tomato paste changed my life. I use a lot of tomato paste and I used to buy tinned or canned tomato paste. The cost would add up over time. Then I found a giant jar of tomato paste (1kg!!) for about $5 at my local Middle Eastern store and now I always tomato paste in my fridge.
I hope some day you will come to Mexico! You will love the food here!
I would LOVE to do that, honestly..
You, Rafika, have changed my world! Lemme tell you :) Nearly EVERYTHING that I cook now has Turkey/Cyprus written all over it! Thank you for sharing your culture and experiences through food with the WORLD! You are soooooo appreciated. PS. I've had a serious fear of breadmaking... I don't know why...LOL I attempted Lavash... Yes, it was "Struggle Bread", but I'm going to keep going. This channel gave me the courage to get over my fears. Thank you, Refika!
Please make the domed bread chickpea situation you showed at the end. Looks incredible.
Yay! Sure we should!!
Whether I'm cooking or not, your videos always make me feel better!
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.
Ooo I'm excited to see all the new international recipes you'll add and taking us to different places in Turkey to see how different foods are made. I've always been interested in learning more about cooking, so anything new or unusual for people living outside of Turkey would be such a joy to see.
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.
Started with soup and gone through a rabbit hole of Turkish food and culture 😍 representing 🇰🇪
I love this! Your my favorite cooking channel on TH-cam. I’ve made many of your recipes. I’d love to see you bring in some Southeast Asian style cuisine as well. I lived in Asia for over seven years. Foods from Thailand and Malaysia with good curries, Singapore with laksa, and Indonesia with all the good Chili’s and spices would do well with mash ups in Turkish food. Some foods like dim sum from HK work well too.
Awesome! Thank you! Definitely noted...
I love following y’all and your channel’s journey so much! Your warm energy and zest for life, food and stories brings us all a little closer together in such isolating times…so thank you!! I travel to Turkey through you (somewhere I haven’t yet been, but it’s a dream). SO excited to see where you take us next throughout your country and to hopefully learn of local products and recipes, and of course more stories. Also that stew at the end..👀 yes please!
Thank you for this!
This looks so good. Can't wait to try these
Fabulous!
Yum- I love your preserves!
Love watching Refika close her eyes and just enjoy the taste sensation
Love you guys ! Thanks for all you do ! 💗🌿
Thank you for all the great tips and fantastic recipes.
nachos and salsa for dinner soon turkish style
I love this recipe. It looks so good! I’m going to have to make this for sure!!!
In my life I’ve always wanted to know somebody like Refika and have someone like her for a friend because she exudes honesty, talent and LOVE. I think she has the absolute best cooking show and Bahar (another dear and talented soul) clearly knows how to showcase her gifts.
Love love love refika! Her recipes and personality ♥️♥️♥️
Wonderful as always!
Hi, your salsa salça looks great!! I made the pepper paste and is amazing, I ❤it!!
Your channel it's great as it is, and like you said showing us how your olive oil is made and the food from different regions would be a great addition. ❤
Always love your cooking and education thank you doll !!!
Loved it, Refika.Thank you for the gastronomical delights & the spectacular visual treat.Stay blessed, gorgeous Refika & Team.
20 minutes of Refika 😭 im so happy!!
Loving these! My family will love them❤️😊👍
thank you for sharing these.
I love your recipes … thank you… gracias for sharing☺️
Love you and your gang! Love your love of cooking and your vibe, thank you for making me cook ❤❤❤
Wonderful dish, thank you for sharing.
I love your channel. You are such a lovely person and fun to watch! I am looking forward to all the new ideas you’ve mentioned.
I love all your recipe. Thank you very much.
It just wonderful to see your receipe and try.
That dish at the end with the bread dome looked AMAZING!
The culinary travel videos sound like a lot of fun! I look forward to them!
Loved this video...looking forward to future videos! Must try these recipes.....
I love to watch you cook and the way you explain the food and how to do things. This looks absolutely delicious, will definitely give it a go.
Thank you! Right in time - I'm harvesting lots of tomatoes these days.
Salça looks delicious! I love this channel, you guys rock!
Thank you for the lovely recipes
I can’t wait to see more of Turkey! I loved your picnic video where we got to see your old school. Beautiful 😍
Brilliant as usual!!!! I love that you make the recipes very clear and you show how to do many things.
Love love love ! Your recipes and also the way you present things , your so engaging to watch thank you ❤️
You made it to look so easy. Thanks rafika.
Fabulous tutorial on these. Thank you. I always learn so much from you.
Thank you for your lovely recipe. Hope to see you soon with another delicious recipe.
I loved this recipe, I hope there are more canning recipes in the future
You're so delightful to watch! Thank you for your video's!!
Love your ideas!!
Love you showing the chopping by hand. It doesn't really take long and gives better texture.
Oh Rafika and team...... missed you.... thank you so much for yet another fantastic video... lots of love from 🇿🇦
Awesome recipes. Thank you for showing your own spin on Salsa.
Love your recipes ❤ super educational and entertaining at the same time. 👍🏽👍🏽👍🏽
Today's video is an exceptionally lovely one. Love Salsa & looking fwd to trying Salça. Will try your many tips out too.
I love Refika’s enthusiasm for food!
Found you recently but love love love the food. My family is going to eat Turkish food in future! Thank you.
That's a masterpiece, Refika! Great.
You're welcome back. Yes I did enjoy this video.
I love those cutting boards! 😁 So helpful to be able to scrape the cut food right into the bowl below 😁
I love your cutting board concept! I have been eyeing it on Etsy!! Roasted salsa is the best 😍
Excellent recipe . Thanks a lot
Looks delicious!
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 :)
Oh my god you make the same as my grandma’s used to make it in Italy 🇮🇹 spread it in wooden boxes to dry in the sun ☀️ then put in terracotta pot with olive oil on top to keep the air out so it didn’t go mouldy,we use the paste in winter when we didn’t have ripe tomato 🍅 god bless for you to give me such beautiful memories.🥲
My beloved Refika! This is so good that I can't wait to make it!
love it thank you Rafika