Katies Hot Salsa Recipes

Steps:

• Using a food processor, process the tomatoes to a chunky puree, do not liquify.
• In a large skillet or frying pan, heat the oil and add the peppers and onions.
• Saute until the onion softens and is clear 5-10 minutes.
• Add the tomato puree and spices. Simmer for 20-30 minutes or until desired consistency.
• Serve warm with tortilla chips.

Steps:

• For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
• For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
• For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
• For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
• Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
• Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
• To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
• Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.

Steps:

• Seed and dice tomatoes in a large bowl.
• Add onion, jalapenos, and garlic.
• Finely chop cilantro and add.
• Toss the mixture and squeeze the lime over it.
• Season with salt and pepper to taste (tasting is a must!).
• Mix once more and chill overnight for best results.

Steps:

• 1. Core and peel the tomatoes. Remove seeds and pulp. Put seeds and pulp through a food mill, chop the outside of the tomatoes.
• 2. In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour or until the liquid is reduced by 1/3.
• 3. In a blender or food processor, puree cilantro, jalapenos, garlic,and1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
• 4. Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt , vinegar, and brown sugar. in a small bowl dissolve the cornstarch.
• 5. Add the cornstarch mixture to the pot, stirring continually boil the mixture until all vegetables are soft, about 30 minutes allow the mixture to cool
• 6. Put mixture into 20 stearel pint jar's leaving 1/4 head space. Add the 10 cayenne peppers to 10 jars put on lids and rings.
• 7. Process in a boiling water bath for 15 minutes.

Steps:

• In a large pot mix together all of the ingredients and bring to a boil.
• Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
• Remove from heat and let cool in pan.
• Pour into non-metal container with a lid and chill completely before serving.
• Keeps about 2 weeks in the refridgerator.

Steps:

• Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
• Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
• Add seasonings, vinegar, olive oil and water and mix well.
• Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
• Stores well in the refrigerator for a couple of days.
• Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

Steps:

• Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
• Put in a large bowl add spices, lemon, lime, and vinegar.
• Let salsa sit for 30 minutes for the flavors to marry.
• Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
• ** Caution: Wear gloves while chopping peppers**.