Salsa My Way Recipes

Steps:

• Put all ingredients in large pot - bring to a rolling boil - turn down heat - Cook 20 minutes. - Pour into a sterile glass gallon jar. Put into the fridge and serve at will. This lasts us about 2 weeks. I guess that you could put this in pint jars and can them if you like. -- You will find that I did not include cilantro in this recipe. I am allergic to it. It tastes and smells like ivory soap to me and then I bloat out and have to go to the hosptial. You may want to use a tablespoon or more of fresh chopped cilantro in your recipe. ------ ------ Leaving everything raw will result in a salsa with a bright, refreshing taste. Raw salsa is also known as "salsa cruda." - Roasting the tomatoes, garlic and/or chiles first will lend a rich, smoky flavor to your finished dish. - If you cook the salsa, you'll trade in the fresh taste for a deeper, sweeter one. --My NOTE-- I use the liquid, if I use 6 cans of diced tomatoes - I use the liquid in the cans. If I use fresh tomatoes, I save the juice off of them. I prefer a thin sauced chunky salsa. It is for this reason I do not use a food processer or tomato sauce in the recipe. Its the way La Casa(??) made it before they closed their door. And yes I know their is a brand out there called that, but it came out after this place closed up and it is not the same...

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

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:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

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.

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Steps:

• 1. Chop tomatoes and onion into chunks and place in a food processor. Add remaining ingredients and pulse to desired consistency
• 2. Let salsa ingredients sit for at least 1/2 - 1 hour.
• 3. Serve as a condiment to grilled chicken, beef or on tacos.