Chris Awesome Salsa Recipes
CHRIS' AWESOME SALSA
My friend Chris is a tupperware consultant and they taught her to make this salsa and in turn she taught me. It's so much better than store-bought. You can adjust the ratios to suit your taste, this is medium heat
Provided by GingerlyJ
Categories Lunch/Snacks
Time 5m
Yield 1 bowl, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- dice onion and Jalepeno in food processor until rough chopped.
- add remaining ingriedientsand mix until desired consistency.
- serve with chips.
CHRIS' MEXICAN SALSA
This is an outstanding salsa recipe! I have made it for about two years now. I now make 2-3 gallons each time because all of my family and friends want a jar of it. If you like it a little spicier just add more jalapenos. I use canned jalapenos because they have a much more consistent heat/flavor profile. If I am in a hurry, I will use canned tomatoes as well. Canned tomatoes seem to provide a darker red color. I utilize a food processor to make mine "smooth". If you want it to be more "chunky" hand chop all the vegetables. If you are going to store, please utilize normal canning procedures.
Provided by srooc1
Categories Sauces
Time 1h5m
Yield 3 quarts
Number Of Ingredients 14
Steps:
- Mix all together and bring to a slow boil for 20 minutes.
Nutrition Facts : Calories 398.4, Fat 2.7, SaturatedFat 0.5, Sodium 6402.5, Carbohydrate 91.7, Fiber 17.8, Sugar 58.3, Protein 14.2
PEACHY MANGO SALSA, CANNED FOR CHRIS!
Chris aka Chef #1118755 made and reviewed my recipe #68547 and asked about canning it. This is the result of that recipe. I did add garlic and or ginger to it. Yes an optional choice. Used fresh jalapenos in place of the canned green chilies. Be sure not to use over ripe mango's, they need to be firm but fresh. If they are so soft you can't peel with a vegetable peeler they are too soft.
Provided by Rita1652
Categories Sauces
Time 1h35m
Yield 11 8 ounce jars
Number Of Ingredients 11
Steps:
- Sterilize Ball jars rims and screw tops.
- Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.
- Reduce to simmering, and simmer 5 minutes. Do not overcook.
- Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.
- Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.
- Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.
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