Kickin Salsa Recipes

Steps:

• Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 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). Refrigerate after opening.

Steps:

• Chop and prepare all the vegetables (first 5 ingredients), combine and toss them together in a large bowl.
• Squeeze lime juice over the mixture.
• Add the remaining 5 ingredients and toss together.
• This recipe should be mild to medium hot. If you like it hot, toss in a few jalapeno seeds.
• Cover with Saran wrap, refrigerate, and allow the flavors to blend for a couple of hours before serving.
• (*If you don't have hot chili cooking oil, put 1 tablespoon of cooking oil in a small bowl with 5 or 6 jalapeno seeds, microwave for 15 to 20 seconds.).

Steps:

• Place perforated grilling pan on gas grill and preheat to to medium high. Place prepared veggies (tomatoes, bell pepper, jalapenos, green onions and garlic) peel side down on grilling pan. Set timer for five minutes and turn veggies once during this period.
• Remove veggies from grill and place on large sheet pan. Coat with olive oil, salt and pepper and allow to slightly cool.
• Place black beans in medium size serving bowl and sprinkle with the two kinds of paprika. Set aside.
• When veggies are cool enough to handle, roughly chop and place in bowl with beans. Mix in lemon juice and Worcestershire and gently blend all ingredients. Taste and add additional salt and pepper if desired.
• Salsa can be served room temperature or chilled.