Best Wonderful Elephant Garlic Salsa Recipes

GARLIC SALSA

Steps:

• In a medium bowl combine garlic, parsley, and olive oil. Season with salt, pepper, and red pepper flakes if using.
• Tear baquette into bite sized pieces and use for dipping into salsa. This could also be served with grilled chicken or other meats.

WONDERFUL SALSA

Steps:

• Mix all together and bring to a slow boil for 10 minute.
• Seal in jars and cook in hot water bath for 10 minute.
• This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
• Yields 3-6 quarts or pints.

WONDERFUL SALSA RECIPE - (4.4/5)

Steps:

• Directions 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.

ROASTED POBLANO AND ROASTED GARLIC SALSA

Steps:

• In a large pot heat oil.
• Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
• Add remaining ingredients and bring to a boil then simmer for 15 minutes.
• Adjust seasoning and place in hot sterilized jars.
• Process in a hot water bath for 15 minutes to seal.

FRESH SUMMER SALSA

Steps:

• 1. Half the onions. Place the onions and jalapenos in a foil boat and place on the grill. I usually will do this when something else is on the grill so not to waste fuel. Leave the top of you foil boat open and cook for about an hour, until the onions are soft. Jalapenos will be crinkled. Cool.
• 2. Meanwhile, blanch your tomatoes until the skin is ready to be peeled. You can also put them on the grill as well. I have done both. Let the tomatoes cool then put in food processor. Puree your tomatoes.
• 3. In the food processor, chop up your onions, jalapenos, garlic and cilantro until they are chopped fine. Add mixture to your tomatoes.
• 4. Add juice from one lime, salt and pepper and mix. Let stand in the frig for about an hour. The grill really gives your salsa a wonderful flavor. It's my favorite way to do this dip. Enjoy!

CHIPOTLE GARLIC SALSA

Steps:

• Place tomatoes, with their juice, in a medium non-reactive saucepan. Finely chop or puree the chiles with their liquid and add to the tomatoes. (If a milder sauce is desired, only use half the chiles.) Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, about 30 to 45 minutes until reduced by about one--quarter.
• Meanwhile, thinly slice or mince the garlic cloves. Add with the remaining ingredients during the last 10 to 15 minutes of cooking time. When the salsa has reached the desired consistency, remove from the heat and let cool slightly. Adjust seasoning. and let cool to room temperature. Store in the refrigerator, tightly covered, up to one week or freeze up to 3 months.
• NOTE: For a smoother consistency, puree all or part of the tomato-chile mixture before adding the other ingredients.

ELEPHANT GARLIC SCALLION DIP

Steps:

• Mix the ingredients together in a medium bowl.
• Chill and serve.
• Garnish and enjoy!