Mamas Salsa Recipes

Steps:

• Sprinkle pickling salt over chopped tomatoes and onions and let stand overnight.
• In the morning drain all liquid from the veggies and place the veggies in a large stock pot.
• To the pot add the vinegar, sugar and crushed red pepper.
• Bring to a boil and boil for 45 minutes.
• Add chopped green peppers, minced garlic cloves and tomato paste and boil for 20 minutes.
• Pour into hot sterilized jars and place in a hot water bath for 10 minutes.
• NOTE: To make Sweet & Hot Salsa I removed all of the garlic cloves, reduced the green peppers to 1 1/2 cups & used 1/2 tablespoon ground (cayenne) red pepper instead of the crushed red pepper. Just a few simple changes but the flavor is amazing!

Steps:

• Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
• In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
• Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
• If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
• This salsa may be made in advance and either refridgerated or frozen.