Salsa Medium Hot Recipes

Steps:

• In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.

Steps:

• Put all ingredients in a blender or food processor and pulse/blend until combined.

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

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:

• Start boiling water for canning.
• in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes.
• Fill jars, leaving 1/2 inch headspace.
• Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight.
• Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.

Steps:

• Wear rubber gloves when chopping the hot peppers & do not touch your eyes when handling them. In large heavy non-aluminum saucepan, combine tomatoes, Anaheim or banana peppers, onions, vinegar, red peppers, jalapeno peppers, garlic, tomato paste, sugar, salt, paprika & oregano. Bring to a boil, stirring often. Reduce heat to medium low, simmer for about 1 hour or until thick enough to coat spoon. Stir in cilantro (if using), simmer for 5 minutes longer. Fill and seal canning jars, process in boiling water bath for 20 minutes. Makes 4 - 5 pints. (Or you can roast the tomatoes & peppers before you start, if you want - everything else the same)

Steps:

• In a large pot mix together all of the ingredients and bring to a boil.
• Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
• Remove from heat and let cool in pan.
• Pour into non-metal container with a lid and chill completely before serving.
• Keeps about 2 weeks in the refridgerator.

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.