Best Grandmas Salsa Recipes

GRANDMAS CUCUMBER RELISH

Steps:

• 1. using a food processor or food mill, chop the vegetables to a medium-fine texture.
• 2. Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
• 3. Drain all the liquid from the vegetables and put them in a large pan.
• 4. In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
• 5. Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
• 6. Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
• 7. Place jars upside down for 10 minutes. Return to upright position and cool.
• 8. Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.

GRANDMA'S CHILI SAUCE

Steps:

• 1. Scald tomatoes, peel, core, and cut into chunks.
• 2. Put in large kettle, cook 15 minutes.
• 3. Drain off half of the juice (appproximately 6 cups).
• 4. Aff celery, onion, and green peppers. Simmer 11/2 hours.
• 5. Tie cinnamon sticks in a cheese cloth.
• 6. Addcinnamon sticks with brown sugar, vinegar, mustard, cloves, and salt.
• 7. Continue cooking another 11/2 hours, or until thick consistency.
• 8. Remove cinnamon sticks.
• 9. Fill hot pint jars.
• 10. Process 15 minutes in hot water bath. Remove from bath and place on towel to let bottles dry and cool.

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)

Steps:

• Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

GRANDMA'S SALSA

Steps:

• Skin tomatoes. (I place tomatoes in boiling water for 45-60 seconds or until skins split - remove from water and peel.)
• Rough chop and remove seeds from tomatoes.
• Combine all ingredients in large sauce pan. Bring to boil. Lower heat and simmer 45 minutes stirring often.
• Pour into hot sterile jars. Wipe down rim of jar. Screw on lid and hand tighten.
• Place in boiling water bath and process for 15-20 minutes.
• Tip: Be sure and label your batches. As the summer progresses peppers can get hotter. I also sometimes blend the batch before I can.