Kehalis Kicking Hot Salsa Recipes

Steps:

• Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 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). Refrigerate after opening.

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:

• 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:

• Chop and prepare all the vegetables (first 5 ingredients), combine and toss them together in a large bowl.
• Squeeze lime juice over the mixture.
• Add the remaining 5 ingredients and toss together.
• This recipe should be mild to medium hot. If you like it hot, toss in a few jalapeno seeds.
• Cover with Saran wrap, refrigerate, and allow the flavors to blend for a couple of hours before serving.
• (*If you don't have hot chili cooking oil, put 1 tablespoon of cooking oil in a small bowl with 5 or 6 jalapeno seeds, microwave for 15 to 20 seconds.).

Steps:

• wash tomatoes and place in large container.
• boil hot water and pour over tomatoes to scald skin.
• let tomatoes stand in hot water for 10-15 minutes.
• pour off hot water and add ice water to help peel skin off tomatoes and chop to desired consistency.
• chop all peppers and onions.
• in large cooking pot, add onions, peppers and spices, cooking for about 15 min add chopped tomatoes and tomato sauce.
• add sugar to taste.
• cover and slow cook for approximately 2 hours.
• If salsa is too thick, just add addtl tomato sauce/water mix.
• taste to see if more spices are need and add to taste.
• Place in canning jars after cooling.
• Tastes really good when still hot.
• Serve with tortilla chips.