Spicy Salsa With Sultanas Recipes

Steps:

• Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
• Mix ingredients together and store in an airtight container for up to 6 months.

Steps:

• Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.
• In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust seasoning, and serve.

Steps:

• For coarse salsa use a pestle and mortar for fine salsa use a food processor - but this is quite a loose salsa I think pestle and mortar works best
• If using the food processor, simply put all ingredients in and whizz
• If using pestle and mortar, simply add all the ingredients and crush. Taste and add more lime, sugar, salt or pepper as desired
• Chill in the fridge until using, this salsa gets better the longer it is left.

Steps:

• Place the ingredients in a blender in the order given - jalapenos on the bottom, tomatoes next, etc.
• Pulse for one second at at time.
• Take a wooden spoon and mix ingreditents then pulse again until blended, but not too long where it will turn to liquid.
• Serve with tortilla chips and enjoy!

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot., Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

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:

• In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

Steps:

• Heat oil in a large pan add onions and peppers till soft add garlic cook 1 minute.
• Add remaining ingredients and simmer 15-20 minutes to reduce liquid.
• Adjust seasoning and place in hot washed jars.
• Process for 15 minutes in a hot water bath to seal.
• Or refrigerate to be consumed within the week.