SALSA - AWARD WINNING
I had just moved to San Antonio and friends told me to enter my salsa recipe into a contest. I won second place! For San Antonio, I thought that was pretty good. I have made this for years and people always ask for more and for the recipe. Keep it fresh!
Provided by Keith Saddoris
Categories Salsas
Time 15m
Number Of Ingredients 10
Steps:
- 1. Add the following ingredients to a food processor fitted with blade: white onion (peeled and quartered), peppers (removed of seeds),1/2 can of whole tomatoes -- pulse until desired consistency -- I like pretty small pieces
- 2. Pour contents of food processor into large bowl and combine with crushed tomatoes
- 3. Back in food processor, add remaining 1/2 can of whole tomatoes and cilantro. Pulse until cilantro is well distributed.
- 4. Combine tomato/cilantro combination with first tomato/pepper combination. Add can of crushed tomatoes, lime juice, salt, pepper and sugar to taste.
- 5. Serve or refrigerate for several days as needed.
- 6. Note: For chipotle peppers, I prefer to the dried kind if possible, but they can be hard to find so it is okay to use the canned ones in sauce.
- 7. Note: Change the number of peppers per your taste for heat. Removing the seeds helps keep the heat down so handle as you like.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
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.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
AMETHYST'S AWARD WINNING SALSA
Categories Condiment/Spread Tomato No-Cook Cocktail Party Fourth of July Super Bowl Kid-Friendly Quick & Easy Tailgating Healthy Vegan
Yield 9 pints
Number Of Ingredients 8
Steps:
- Drain half of the tomatoes. Retain juice to thin salsa if needed in the end. Cut the jalapenos in half lengthwise and remove seeds and ribs. This is easiest to do with a spoon, scraping away the insides. Roast the jalapenos and 10 cloves of the garlic, in their papery skins, in a dry skillet until blackened in spots. Place lemon juice, green tobasco, both the raw and roasted garlic (with skins removed) in food processor, run until garlic is almost pureed. Add the jalapenos and pulse until finely chopped. Chop cilantro bunches in half, add stem ends into processor and run to finely chop. Add the leafier half of the cilantro and briefly pulse a few times to chop but leave in larger pieces. Finely slice the green onions including the green parts. This is the only part I insist on doing by hand. The processor would chop too finely and unevenly. Mix everything together. Salt, Lemon juice and remaining juice from the tomatoes can be adjusted to taste and desired thickness. Keeps for a few weeks in the fridge and gets better over the first few days. Serve with tortilla chips for an addictive snack. We've been known to add it to salads, sandwiches, burritos, burgers, tacos... anything. Roasting the peppers and some of the garlic does make a big difference and is well worth the time!
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- Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
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- Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
- Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
- Place tomatoes, peppers, onions, lime, and rotel into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
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