Fresh Garden And Papaya Salsa Recipes

Steps:

• Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving.

Steps:

• 1. THIS IS EASY: :)
• 2. Take 2 very large garden fresh tomatoes, wash dirt off them, and core..
• 3. Place in blender..( or food processor..) blend on liquefy setting..til liquified.. Lol
• 4. Add your creole seasonings,cumen, and your sugar to liquified tomatoes..blend a little more to incorporate your seasonings through out..
• 5. Taste..( yummy..) Place in a sauce pan.. Bring to boil, turn heat down and simmer for 30 minutes...stirring occasionally ....till thickened up a bit..( it does thicken, just not a lot..)
• 6. Turn off burner, set aside and let cool..
• 7. Meanwhile , prepare your remaining tomatoes , jalepeno s, and onions, etc...while sauce is simmering..:) dice onions small, jalepeno much smaller, and your papaya diced fairly large( not huge..the orangey chunks in photo are papaya.. That'll give you an idea....what ever sz you wish really..depends on if you like your salsa chunky or not..:)
• 8. Chop your tomatoes, onions, jalepeno s,green peppers( if putting them in), and papaya, ( dice your papaya a little larger then the rest..you can dice veggies, according to your sz preference) ..
• 9. Place all in bowl..sprinkle a little creole seasonings, and a little cumen in...and a few splashes of apple cider vinegar..
• 10. Place in sauce pan..bring to boil..turn down heat, and summer till veggies are tender, but not cooked all the way through..salsa consistency..( you may have to taste test to determine salsa consistency..lol) Roughly( guessing ) 20-30 min..give or take( I didn't time it)
• 11. When done..place in colander and drain.. Shake colander a few times..place in a bowl to mix and cool..
• 12. Now, take your cooled down, yummy, tomatoey sauce and stir in about 3-4 TBL. Of it, to the veggie mix.,
• 13. Add a few twists of the sea salt..stir. Done:)
• 14. Taste..keep in mind that the creole seasoning and the cumen go a very long way..you can always add more heat if needed..but remember..less is better as you have the heat from the jalepeno s to consider also...
• 15. Before you adjust according to taste..make sure your tomato sauce has been stirred in first.. Also add a few( very little) sprinkles of garlic powder..barely so as there is only the slightest hint..
• 16. Stir, jar up, and refridgerate..also, keep in mind, that while this is setting overnight in the fridge..your flavors are gonna get stronger as they have a chance to meld together better..:)
• 17. I mixed this according to the way I like it..tomato, pap at ratio is larger then onion ration( not fond of raw onions), and a little jalepeno goes a long way..lol..the first time I made this I left out the green pepper..I did put some in the second batch..either way is good..your choice..:)
• 18. And lastly..? After sitting over night in fridge...ENJOY! Unless you can't wait..lol..then let it set in fridge for at least a couple of hrs.. Makes 20 oz.b
• 19. The rest of the sauce you can jar up and save it to create something else really yummy..:) Like I did..:) I used it to make my chille last night..:)
• 20. NOTE: after it had refridgerated..adjust taste as desired..or if it is great..?? Just grab whatever and start dipping..:) ENJOY!

Steps:

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

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.

Steps:

• Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

Steps:

• Stir together all ingredients.

Steps:

• Peel, split, and seed papaya; chop coarsely.
• Mix together all ingredients in a bowl.
• Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.