Salsa (for canning)

Salsa (for canning)


7 quarts paste tomatoes, peeled, cored, chopped (see Note)
4 cups long green chili peppers, seeded and chopped
5 cups onion, chopped
½ cup jalapeno peppers, seeded and finely chopped
6 cloves garlic, minced
2 cups bottled lemon or lime juice
2 tablespoons salt
½ tablespoon red pepper
2 tablespoons ground cumin
3 tablespoons oregano leaves
2 tablespoons fresh cilantro
Wash hands thoroughly before handling food. Prepare peppers, wearing rubber gloves while handling them or washing hands thoroughly with soap and water before touching face.
Wash tomatoes. Dip in boiling water for 30 to 60 second or until skins split; then dip in cold water. Slip off skins and remove cores.
Combine all ingredients except cumin, oregano and cilantro in large pot and bring to a boil, stirring frequently. Reduce heat and boil 10 minutes. Add herbs and spices and simmer for another 20 minutes, stirring occasionally.
Ladle hot mixture into hot pint jars, leaving ½-inch headspace. Wipe jar rims. Cap with properly pretreated lids. Adjust lids and process in a boiling water canner for 20 minutes.

Emeril Salsa

Ingredients

• 3 ripe plum tomatoes (about 3/4 pound) or 1 (14-ounce) can whole tomatoes, drained
• 1/4 cup chopped red or yellow onion
• 2 tablespoons minced fresh cilantro
• 1 clove garlic, minced
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce

Directions

In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses.

Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos.

Alton Brown Salsa

Ingredients

• 6 Roma tomatoes, chopped
• 4 garlic cloves, minced
• 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
• 1 red bell pepper, fine dice
• 1/2 red onion, fine chopped
• 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
• 1 tablespoon olive oil
• 1 lime, juiced
• Chili powder, salt, and pepper, to taste
• Fresh scallions, cilantro or parsley, to taste

Directions

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.

Salsa

 Salsa

This is so easy and a delicious way to use up those fresh garden tomatoes.  I make this in the food processor.  If you want yours chunkier, then dice all the veggies instead.  This also freezes well.

• Tomatoes ( 8 ounces), seeded and chopped  (about 6 small or medium tomatoes)

3 green onions with green tops, chopped

1/3 cup packed chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon seeded and chopped jalapeño

2 cloves garlic, minced

1/2 teaspoon salt  

 

 

Directions

1. Combine all the ingredients in a bowl; mix well. Leave at room temperature for 30 to 60 minutes for flavors to mingle.

Calories: 20
Protein: 1 g
Sodium: 306 mg
Cholesterol: 0 mg
Carbohydrates: 4 g
Exchanges: Free Food