|I only had enough for one jar so this went |
straight to the fridge for eating - otherwise
you would want your liquid to cover your
veggies and leave a bit more head space
in the top of the jar.
Once of my favorite things to do with all the "extra" produce I can find backroading and in my own garden is make fresh salsa. You can make a salsa out of virtually anything and with the right spices it is tasty. This salsa was made with 2 large fresh tomatoes, 2 big carrots, 1 large onion, 1 large green pepper, 2 pressed garlic cloves, a few random spicy peppers from my garden, fresh chives, cilantro, parsley, and thyme from my garden, garlic salt, pepper, cumin, and a splash of vinegar. Add your spices to your own taste - I made this about a mild-toward-medium heat so it wasn't too spicy for the kids to enjoy.
I took a value-size package of boneless-skinless chicken breast and lightly browned both sides over medium-high heat in a large skillet with extra-virgin olive oil until the outside was golden. When it reached a nice color, I dumped all this juicy veggie freshness on top (liquid included), covered the skillet and turned the heat down slightly to medium. I let it continue to cook covered for about 15 minutes or until the chicken was cooked through.
(A note about that - I am super-paranoid about eating uncooked chicken so I always cut open a couple of the largest breast in the thickest part to make sure they are cooked through well. Doesn't always look the prettiest but we've never gotten food poisoning.)
Serve with the salsa still on top. This makes really juicy chicken. Shred any leftover chicken and use the next night with cheese, tortillas and more salsa for quick fajitas or quesadillas.