Rojo Salsa De Canning Red Salsa For Canning Recipes
SALSA DE SERRANO ROJO (RED SERRANO SAUCE)
This is a medium hot "Table Sauce". It can be served as a "sprinkle on" for everything from enchiladas to scrambled eggs. It makes a welcome addition to a pot of chili. It should not be considered as a dipping sauce unless you've got a fair hot tooth. We like to use serranos because of the heat to flavor ratio. Jalapenos may be used, but they won't yield quite the quality of flavor. It yields a hot, pungent, sweet south of the border flavor that can easily be addictive.
Provided by Smoky Okie
Categories Sauces
Time 30m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
- Press puree through a sieve to remove seed particles.
- Combine 40 oz. serrano puree with all other ingredients in bowl.
- Work in batches back through blender, and strain again.
- Bottle in sprinkle top bottles and refrigerate.
Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 72, Carbohydrate 1.9, Fiber 0.7, Sugar 1.2, Protein 0.3
ROJO SALSA DE CANNING (RED SALSA FOR CANNING)
This recipe was given to me by a very dear friend; we are godparents to each other's children. I remember when we were very young wives trying to can salsa all by ourselves. We laughed and had so much fun making our mess. This salsa has no vinegar in it, like several canning recipes call for. I am dedicating this recipe to the memory of my friend Toni.
Provided by rlt11_NMC
Categories Canning and Preserving
Time 6h
Yield 100
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Working in batches, blanch tomatoes for one minute and immediately immerse tomatoes in ice water. Slip tomatoes out of skins, discard skins, and chop tomatoes. Transfer chopped tomatoes to a strainer set over a bowl and sprinkle with pickling salt. Drain at room temperature, at least 4 hours.
- Beat tomato paste with about 1 cup chopped tomatoes until mixture is smooth and free of lumps. Stir remaining chopped tomatoes, tomato paste mixture, onions, jalapenos, green chile peppers, cilantro, and garlic together in a large pot; bring salsa mixture to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pour 1 teaspoon lime juice into each pint jar. Pack hot salsa into 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 20 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.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.8 g, Sodium 239.7 mg, Sugar 2.4 g
ROJO SALSA DE CANNING (RED SALSA FOR CANNING)
This recipe was given to me by a very dear friend; we are godparents to each other's children. I remember when we were very young wives trying to can salsa all by ourselves. We laughed and had so much fun making our mess. This salsa has no vinegar in it, like several canning recipes call for. I am dedicating this recipe to the memory of my friend Toni.
Provided by rlt11_NMC
Categories Canning and Preserving
Time 6h
Yield 100
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Working in batches, blanch tomatoes for one minute and immediately immerse tomatoes in ice water. Slip tomatoes out of skins, discard skins, and chop tomatoes. Transfer chopped tomatoes to a strainer set over a bowl and sprinkle with pickling salt. Drain at room temperature, at least 4 hours.
- Beat tomato paste with about 1 cup chopped tomatoes until mixture is smooth and free of lumps. Stir remaining chopped tomatoes, tomato paste mixture, onions, jalapenos, green chile peppers, cilantro, and garlic together in a large pot; bring salsa mixture to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pour 1 teaspoon lime juice into each pint jar. Pack hot salsa into 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 20 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.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.8 g, Sodium 239.7 mg, Sugar 2.4 g
BASIC RED SAUCE (SALSA DE CHILE ROJO)
When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.
Provided by FLUFFSTER
Categories Sauces
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
- Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
- Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!
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