Annies Original Salsa Recipes

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ANNIE'S FRUIT SALSA AND CINNAMON CHIPS



Annie's Fruit Salsa and Cinnamon Chips image

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

Provided by Anonymous

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 45m

Yield 10

Number Of Ingredients 10

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Steps:

  • In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  • Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Nutrition Facts : Calories 312 calories, Carbohydrate 59 g, Fat 5.9 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 461.7 mg, Sugar 15.6 g

ANNIE'S ORIGINAL SALSA



Annie's Original Salsa image

I spent 5 years working on this recipe. Everyone loves it, and it's one of the few recipes that is actually mine, not inherited from someone else! It's been so popular that a friend canned 4 ounce jars and gave them as wedding favors. My oldest daughter asked me to do the same thing, and so we gifted wedding guests with 300 small jars of salsa at her autumn-themed wedding. -Angela Barnes, Big Rapids, Michigan

Provided by Taste of Home

Time 1h

Yield 7 pints.

Number Of Ingredients 13

2 cups tomato sauce
2 cups tomato paste
2 cups chopped onions
1 cup chopped green pepper
3 to 5 chopped jalapeno peppers, seeded
1/2 cup chopped fresh cilantro
6 garlic cloves, minced
2/3 cup white vinegar
1/3 cup sugar
2 tablespoons canning salt
2 teaspoons ground cumin
2 teaspoons pepper
8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

Steps:

  • In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min., Ladle hot mixture into 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 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

CAFE ANNIE'S PICKLED JALAPENO SALSA



Cafe Annie's Pickled Jalapeno Salsa image

This is one of my adopted recipes. I finally got around to making it. It will definately perk things up! I used 6 fresh jalapenos and 8 rather large tomatillos. My yield was 6 cups. The yield is being updated to reflect this. This is the intro by the original poster: "Serve cold or at room temperature. It's wonderful served with grilled meats. It's also very nice mixed with some yogurt to toss with hot pasta for a low-fat quick dinner. And stir some into some soup; it will perk up almost anything without being overwhelming."

Provided by PaulaG

Categories     Southwestern U.S.

Time 20m

Yield 6 cups

Number Of Ingredients 9

6 -12 fresh jalapenos, stems removed
8 -12 tomatillos, husks removed, quartered
1/2 white onion, chopped
2 garlic cloves, chopped
1/3 cup white wine vinegar
2/3 cup water
2 tablespoons sugar
1 1/2 teaspoons salt
1 bunch cilantro, chopped (about 1 cup)

Steps:

  • Combine all the ingredients except cilantro in a pot and bring to a boil. Cover, lower the heat, and simmer for about 10 minutes or until the tomatillos are soft.
  • Remove from the heat and allow to cool.
  • Transfer the cooled ingredients to a blender container and add the cilantro; puree until smooth and uniformly green. Refrigerate.

Nutrition Facts : Calories 41.5, Fat 0.6, SaturatedFat 0.1, Sodium 585.2, Carbohydrate 9.1, Fiber 1.5, Sugar 6.9, Protein 0.9

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