Jalapeno Sesame Seed Salsa Recipes

Steps:

• Combine all ingredients in large saucepot.
• Bring mixture to a boil.
• Reduce heat.
• Simmer for 10 minutes.
• Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
• Adjust 2-piece caps.
• Process for 15 minutes in boiling-water canner.

Steps:

• Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
• Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
• Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
• Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.

Steps:

• Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
• Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Steps:

• Heat the vegetable oil in a large heavy sauté pan over medium-high heat. Add the onion and garlic cloves and sauté for 5 minutes, or until the garlic is golden brown. Add the sesame seeds and árbol chiles and cook for 5 minutes, or until the chiles are darkened in spots.
• Meanwhile, heat a medium-size heavy sauté pan over high heat. Add the tomatillos and cook, turning them frequently, for 10 minutes, or until they are pale green and blackened in spots. Add the tomatillos to the chile mixture in the pan, pressing on them with a spatula to break them apart and release their juices. Cook for 5 minutes to blend the flavors. Remove from the heat and let cool slightly.
• Transfer the contents of the pan to a blender, and add 1 1/2 cups water. Blend until the salsa is smooth. Season to taste with salt and pepper. Cool to room temperature, and then serve.

Steps:

• Place all ingredients *except* for the sesame seeds in blender or food processor. Blend using the PULSE setting until the mixture is smooth and to the consistency of pesto (if you want a "chunkier" texture-go for it).
• Place in container, cover and chill.
• Best prepared several hours in advance. Serve at room temperature.
• Before serving, stir the sesame seeds into the salsa.
• Yield is usually a scant 2 cups.