FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
EDDIE'S MILD TO HOT SALSA
I know a lot of people like salsa, some like it HOT and some like not so hot. This recipe is for mild but you can add a cayenne pepper to each jar. I like to make 10 hot and 10 mild, but you must remember to mark the hot jars.
Provided by Eddie Jordan
Categories Vegetable Appetizers
Time 25m
Number Of Ingredients 13
Steps:
- 1. Core and peel the tomatoes. Remove seeds and pulp. Put seeds and pulp through a food mill, chop the outside of the tomatoes.
- 2. In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour or until the liquid is reduced by 1/3.
- 3. In a blender or food processor, puree cilantro, jalapenos, garlic,and1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
- 4. Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt , vinegar, and brown sugar. in a small bowl dissolve the cornstarch.
- 5. Add the cornstarch mixture to the pot, stirring continually boil the mixture until all vegetables are soft, about 30 minutes allow the mixture to cool
- 6. Put mixture into 20 stearel pint jar's leaving 1/4 head space. Add the 10 cayenne peppers to 10 jars put on lids and rings.
- 7. Process in a boiling water bath for 15 minutes.
EDDIE'S HOMEMADE SALSA
There is nothing better than Homemade salsa. It wont be to long before tomatoes, peppers, onions, and a lot of herbs are ready for the harvest.
Provided by Eddie Jordan @EDWARDCARL
Categories Salsas
Number Of Ingredients 11
Steps:
- Simmer all vegetables on top of stove for 30 minutes.
- Meanwhile in a water bath canner bring enough water to a rolling boil to cover jars with 4 inches of water above lid.
- Ladle hot salsa into clean jars, leaving 1/4 inch head space. Wipe rim of jars with a clean paper towel. Adjust lids. Lower jars into boiling water, when water returns to a boil begin timing 15 minutes.
- After 15 minutes, remove jars from canner using canning jar lifter. Place in a draft free area to cool.
- Let set for 24 hours.
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)
- 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 the salsa for at least an hour before serving.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
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