I rescued this salsa recipe by adopting it from the recipezaar account, and plan to nurse it back to health when i get the chance :) I think with a bit of tweaking, this recipe could be really good!
Provided by love4culinary
Categories Sauces
Time 3h30m
Yield 6 cups
Number Of Ingredients 11
Steps:
- Get out the blender.
- assemble the ingredients: At this point you should barely have enough room to put the lid on the blender.
- Now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds.
- That is real slow.
- Best if you got one with a pulse button.
- This is one ya really don't want all over the kitchen.
- You can do this with a blender that has only on/off by not leaving it on till you got spicy tomato soup.
- However, a good stiff shove to the bottom with a wooden spoon of the tomatoes that are floatin to the top tryin to get away from the Jalapenos will help things along quite nicely.
- All you wanna do is get them broken into large pieces and mixed thoroughly.
- No more than fifteen seconds on total.
- This should be about a Quart and a half.
- I would recommend you put this Gem in Glass jars and Lid/ring them and refrigerate for a while but it is ready right now just gets better after sittin a spell.
- It'll keep a week or so in the icebox, most likely won't last that long anyhow.
- Only problem, which I have a solution to, Is that after a period of time there is so much acid in this it starts attacking the metal lid/ring.
- Solution: I have recently come across some rather sturdy white plastic screw on lids by "BALL" (r) that work very well.
Nutrition Facts : Calories 96.5, Fat 5.2, SaturatedFat 0.7, Sodium 343.7, Carbohydrate 12.5, Fiber 3.4, Sugar 6.4, Protein 2.4
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