This one is an award winning salsa!
Supplies You Will Need (You'll already have most of this if you've ever made jam or jelly):
Bubble Remover & Headspace Tool or other non-metallic spatula
Boiling water canner with rack
5 Pint (16 oz) Glass Preserving Jars with Lids and Bands
7 cups chopped cored peeled tomatoes (about 3 lb or 9 med)
2 cups coarsely chopped onion
1 cup coarsely chopped green bell pepper
8 jalapeño peppers, seeded and finely chopped
3 cloves garlic, finely chopped
1 5.5-oz can tomato paste
3/4 cup white vinegar
1/2 cup loosely packed finely chopped cilantro
1/2 tsp ground cumin
First, read all the instructions, and get all your supplies together and measure all ingredients.
COMBINE all ingredients in a large saucepan. Heat to a boil over medium-high heat.
Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.
PREPARE boiling water canner (deep pot) in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove any air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS (place and leave the jars) filled jars in a boiling water canner for 20 minutes, adjusting for altitude*.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
*Increase processing time 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.
Simple Salsa Recipe
1 28-oz can whole tomatoes, preferably fire-roasted
1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.)
1 clove of garlic, or 1/2 teaspoon garlic salt
2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
1 Tbsp olive oil
2 teaspoons red wine vinegar
1/4 teaspoon dried oregano (can supplement with fresh)
1/4 cup of very loosely packed fresh chopped cilantro
Freshly ground black pepper
Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.
Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste.
Refrigerate when not using. Will keep several days.
Makes 2-3 cups.
Another good one...
1 can Rotel (tomatoes with chiles)
2 fresh tomatoes
1 bunch (7-8) green onions
1/4 cup lime juice
Combine all ingredients in food processor until desired consistency is reached. Adjust lime juice and salt to taste. Allow to sit for at least 1 hour for flavors to combine.
Add above salsa to mashed avocado
Spicy Blueberry Salsa
Spicy Blueberry Salsa
2 cups blueberries
2 tablespoons red onion
2 jalapeno peppers, seeded and chopped (less if less spicy is desired)
1/4 cup red bell pepper, diced
3 tablespoons fresh cilantro, chopped
1/4 cup lime juice
Salt and pepper to taste
* Coarsely chop 1 cup of the blueberries. Mix in a bowl with the remaining cup of whole blueberries and the rest of the ingredients. Add salt and pepper to taste.
* Let stand at least an hour for flavors to mingle.
1 and 1/3 cups fresh or frozen cranberries
1/3 to 1/2 cup sugar
2 to 3 scallions, finely chopped
1 jalapeno chopped
1 inch finely chopped fresh ginger
grated peel and juice of 1 to 1 and 1/2 limes
3-4 tablespoons chopped fresh cilantro
Pulse cranberries and sugar in a food processor, scraping down bowl once or twice. Add scallions, chili, ginger, lime peel and juice and a littlel salt. Pulse until mixture is evenly chopped. Add cilantro and pulse to blend. Scrape into serving bowl, cover and refrigerate for two to three hours or overnight. Leftovrs can be frozen.
OMG...this sounds DELICIOUS!! May have to try this new recipe this year! Oh! Oh! Oh! I just had a wonderful thought. Decorative jars filled with this yummy concoction would make a GREAT gift for certain people on your list. Maybe decorate with a faux jalapeno and rustic strip of rope or bandana. You could leave a couple of jalapeno slices sticking against the insides of the jar so the gift itself would be red and green!
Great idea Magie... :thumbsup:
Mango & Black Bean Salsa
1 ripe mangok, peeled, seeded & chopped
1 cup canned black beans, rinsed & drained
1/2 cup chopped tomato
2 tinly sliced green onions
1 Tbsp chopped fresh cilantro
1-1/2 tsp lime juice
1-1/2 tsp red wine vinegar
1/2 tsp Seasoned Salt
Combine everything and mis well. Let stand 20 minutes or so to let the flavors blend. (This is good with green beans, believe it or not!) Doesn't hold up for very long tho. . .can refrigerate it for a couple of days, max.
Salsa (It's not just a dance!)
There are numerous and plentiful recipes for salsa. . .mebbe you can all donate your favorites for us to try this year. I'll start with a fairly basic recipe.
2 cups coarsely seeded & chopped tomatoes
2 green onions (with tops), sliced
1 clove garlic, minced
1 to 2 tsp. Seeded & minced jalapeno or Serrano pepper
1 Tbsp. Olive oil (or veggie oil)
2 to 3 tsp. Lime juice
8 to 10 sprigs fresh cilantro, minced (optional, some people don’t like cilantro)
½ tsp salt, or to taste
½ tsp sugar, or to taste
¼ tsp black pepper
Combine the tomatoes, onions, garlic, pepper, oil and lime juice in a medium bowl.
Stir in the cilantro, if you are using it. Season the mixture with salt, sugar & pepper. Adjust the seasonings to taste, adding lime juice or chili pepper, if desired.
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