Skinny Salsa Joes Recipes

Steps:

• In a large skillet, brown ground beef and onions.
• Add tomato sauce, salsa, brown sugar and mustard.
• Lower heat and simmer 15 to 20 minutes.
• Serve on hamburger buns.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in salsa, soup and brown sugar. Cover and simmer 10 minutes or until heated through. Serve on buns. Freeze option: Cool and place in a freezer container; freeze up to 3 months. To use, thaw beef mixture in refrigerator; place in a saucepan and heat through. Serve on buns.

Steps:

• Combine ingredients in a saucepan bring to a boil. Reduce heat simmer 10 to 15 minutes. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Steps:

• Combine ingredients in a saucepan bring to a boil. Reduce heat simmer 10 to 15 minutes. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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.