Hot Sweet No Tomato Salsa Recipes

Steps:

• 1. Chop green onion and all peppers. (De-vein and de-seed peppers before chopping. I leave in only the Serrano's veins and seeds for a MEDIUM heat. For HOT heat, leave the jalapenos' veins and seeds in also.) Add to bowl.
• 2. Next, chop and add cilantro, red onion and garlic to mixture. Stir.
• 3. Drizzle very lightly with oil, (about 2 teaspoons.) Then add red wine vinegar. Salt and pepper to taste. (I add about a teaspoon of each.) Stir, making sure to coat everything with oil and vinegar.
• 4. Serve with chips or as a topping for tacos, nachos, burgers... endless choices. (Add to a large container of sour cream to make a unique, spicy dip.)

Steps:

• Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

Steps:

• In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. , Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently., Ladle hot mixture into 10 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 20 minutes. Remove jars and cool.

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.