Garbage Salsa Recipe 45

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FREEZER SALSA

Kids in the home economics class at the school where I teach were making this freezer salsa, and it smelled so good that I got the recipe. It's a great way to use up garden produce. -Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 10 cups.

Number Of Ingredients 11



Freezer Salsa image

Steps:

  • In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

8 cups diced seeded peeled tomatoes (about 10 large)
2 medium green peppers, chopped
2 large onions, chopped
2 jalapeno peppers, seeded and finely chopped
3/4 cup tomato paste
2/3 cup condensed tomato soup, undiluted
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons salt
4-1/2 teaspoons garlic powder
1 tablespoon cayenne pepper

CONTEST-WINNING FREEZER SALSA

Typically, I make 60 jars of salsa each fall to enjoy all winter long. I also give it as gifts and donate jars to parties sponsored by the schools our four sons attend. This tasty salsa adds zip to everything from chips to meat loaf to fajitas.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 6 cups.

Number Of Ingredients 14



Contest-Winning Freezer Salsa image

Steps:

  • In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.

Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

3/4 cup chopped onion
1/2 cup finely chopped celery
1/3 cup finely chopped sweet red or green pepper
1 to 2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1/4 cup olive oil
12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
3 cans (6 ounces each) tomato paste
1/3 cup lime juice
1/3 cup white vinegar
1 tablespoon honey
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon dried basil

CABBAGE SALSA

This is a mild salsa that you can heat up with how ever many peppers you wish to add. The cabbage absorbes the flavors of all the other ingredients. This is a great party food. Cook time is the chilling time.

Provided by MelodyOHare

Categories     Vegetable

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 9



Cabbage Salsa image

Steps:

  • Combine all ingredients.
  • Chill for a few hours.
  • Serve with tortilla chips.

8 plum tomatoes, diced into small pieces
1/2 red onion, diced
3 tablespoons chopped fresh cilantro
1/2 head red cabbage or 1/2 head green cabbage, cut into small pieces
1 clove garlic, minced
1 jalapeno pepper, diced
2 limes, juiced,use the juice,discard the fruit
1 teaspoon salt
1/2 teaspoon sugar

TEXAS TRASH SALSA

My husband and I lived on a small island in the Azores for two years. Fresh foods were hard to come by at times, so our group of friends all found many recipes using canned foods. This recipe is from a friend named Bobbie and I still make it today, even though I can now find a multitude of fresh ingredients. This is also good when used as a topping for hamburgers. If you want to make it spicier, you can add chopped jalapenos or hot sauce to taste. Cook time is chilling time.

Provided by Kendra

Categories     Sauces

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9



Texas Trash Salsa image

Steps:

  • Drain tomatoes well, reserving juice.
  • Put peeled and quartered onion in a blender, then top with remaining ingredients.
  • Pulse blender until ingredients are chopped as finely as you wish.
  • By putting onion in the blender first, it will chop more finely than remaining ingredients.
  • If salsa seems too thick, you can thin it by adding some of the reserved tomato juice.
  • This can be eaten immediately, but tastes best if allowed to chill for 2 hours.

2 (15 ounce) cans diced tomatoes
1 onion
2 (4 ounce) cans chopped green chilies
1 (4 ounce) can chopped black olives
1 teaspoon vinegar
2 teaspoons garlic salt
4 tablespoons olive oil (I use extra virgin olive oil)
salt and pepper
tortilla chips

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