salsas to try

Wonderful salsa TOTAL TIME 1hr 15mins

PREP 45 MINS

COOK 30 MINSThis is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).

INGREDIENTSNutrition

YIELD 3 quarts

• 8cups tomatoes, peeled, chopped and drained
• 2 ¹⁄₂cups onions, chopped
• 1 ¹⁄₂cups green peppers
• 1cup jalapeno pepper, chopped
• 6garlic cloves, minced
• 2teaspoons cumin
• 2teaspoons pepper
• ¹⁄₈cup canning salt
• ¹⁄₃cup sugar
• ¹⁄₃cup vinegar
• 1(15 ounce) can tomato sauce

• 1(12 ounce) can tomato paste

1.     Mix all together and bring to a slow boil for 10 minute.

2.     Seal in jars and cook in hot water bath for 10 minute.

3.     This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

4.     Yields 3-6 quarts or pints.

Pioneer Woman restaurant salsa

§  1 can (28 Ounce) Whole Tomatoes With Juice

§  2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

§  1/4 cup Chopped Onion

§  1 clove Garlic, Minced

§  1 whole Jalapeno, Quartered And Sliced Thin

§  1/4 teaspoon Sugar

§  1/4 teaspoon Salt

§  1/4 teaspoon Ground Cumin

§  1/2 cup Cilantro (more To Taste!)

§  1/2 whole Lime Juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour.

Alton Brown Salsa

6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

Directions
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.

Tina’s Salsa Recipe

½ Bushel tomatoes, prefer Roma

1 Garlic Cluster

6 yellow medium onions

2 cups White Vinegar

1 cup honey

2/3 cup salt (don’t use iodized use either “real salt” or canning salt

2 Jabanero peppers  (look like little orange pumpkin)

4-6 Jalapeno peppers

10 Serrano Peppers

(Use half the number of peppers if you don’t want it so hot)

Cilantro- I used the dried because it is easier

I chop the onions and peppers in the food processor.  Process them into very small pieces.  Use gloves with peppers & onions & tomatoes.  Cut tops off of peppers and remove the seeds.  Make sure to use a fork and Knife with the Jabaneros the oil will even come thru the gloves.

Tomatoes you want to boil in stock pot with strainer for 2 minutes and then place them in sink in tub of cold water.  This will make them easy to peel.  Cut tops off and peel and cut into ¼ ths and puree in processor

Peel and chop or blend tomatoes-put in big pan and bring to boil then add onions, vinegar, honey, salt, and peppers

Add garlic and cilantro last and reduce to simmer about 1 hour

Bottle and process 35 minutes in regular canner or 15 minutes @ 10 lbs in pressure canner. Hint put tablespoon of vinegar in the water of canner it will keep jars clean.

When bottling boil pan of water remove from stove and place lids in water for a few minutes to sanitize them and get the seals hot.  A pint jar will hold 2 cups make sure not to fill jars right to top, but leave air space so they will seal properly.  Also make sure and wipe top of jars off before applying lids so to be sure nothing will interfere with seal.  Last place rings on Jars and tighten and they are ready to go into canner.

When removing from canner place jars on towel on table and allow them to cool and seal properly before moving them.  It is often a good idea to leave them overnight.  Make sure all the jars sealed properly before storing.

Shopping List

24 Quart Stockpot to cook mixture   Stockpot with basket to do tomatoes    2 plastic wash tubs

Wide mouth canning funnel     Magnetic Lid lifter     &    Jar Lifter for hot jars    Pressure canner (make sure it holds at least 18-20 pint size jars)