Salsa Award Winning Recipes

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:

• In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.

Steps:

• 1. Add the following ingredients to a food processor fitted with blade: white onion (peeled and quartered), peppers (removed of seeds),1/2 can of whole tomatoes -- pulse until desired consistency -- I like pretty small pieces
• 2. Pour contents of food processor into large bowl and combine with crushed tomatoes
• 3. Back in food processor, add remaining 1/2 can of whole tomatoes and cilantro. Pulse until cilantro is well distributed.
• 4. Combine tomato/cilantro combination with first tomato/pepper combination. Add can of crushed tomatoes, lime juice, salt, pepper and sugar to taste.
• 5. Serve or refrigerate for several days as needed.
• 6. Note: For chipotle peppers, I prefer to the dried kind if possible, but they can be hard to find so it is okay to use the canned ones in sauce.
• 7. Note: Change the number of peppers per your taste for heat. Removing the seeds helps keep the heat down so handle as you like.