Blue Ribbon Fresh Salsa Recipes

BLUE RIBBON FRESH SALSA

Steps:

• Chop tomatoes and dice onions, garlic, peppers and cilantro.
• Mix ingredients in a bowl.
• Add fresh lime juice and add a dash of salt.
• Let chill in fridge for approximately one hour before serving.

FRESH TOMATO SALSA

Steps:

• 1. Seed and chop tomatoes. Put in a non-reactive bowl (glass).
• 2. Combine thinly sliced green onions, chopped cilantro, and finely chopped jalapeno (remove the membrane from the jalapeno along with all the seeds if you don't like it too hot).
• 3. Add minced garlic, juice of one lime, chopped tomatillos, salt, and pepper. Mix everything together.
• 4. Cover and reserve until ready to use.

GARDEN FRESH SALSA

Steps:

• 1. Chop up all tomatoes, peppers, and onion. Combine in a large bowl.
• 2. Drain jalapenos (if you're using the green chiles, no need to drain them) and add them to the bowl.
• 3. Roll the lemon & lime on the counter, pressing it with your hand before cutting them in half (you'll get more juice this way). Either use a juicer or squeeze the juice into your hand to catch any seeds.
• 4. If using the optional cilantro, add it to the mixture (about 1/4 - 1/2 cup chopped).
• 5. Add salt and mix well. Chill in the fridge for at least 2 hours for flavors to combine well. I usually let it chill overnight.
• 6. Serve with chips (the Scoops tortilla chips work well) or use on anything you put salsa on. I've put in on baked potatoes, on chicken before baking, etc... use your imagination!

WHOLE FOODS GARDEN FRESH SALSA

Steps:

• Combine all ingredients; mix well.
• Cover and refrigerate until serving time.

FRESH CORN SALSA

Steps:

• Remove corn from the cob.
• Mix all fresh ingredients.
• Then whisk together oil and vinegar. Drizzle over salsa and toss gently. Refrigerate for at least an hour to mix flavors. Serve with tortilla chips.

CANNING GARDEN FRESH SALSA

Steps:

• 1. BLANCH TOMATOES: Bring a large pot of water to a boil. Blanch by dropping a few tomatoes at a time into the boiling water for about 2 minutes at a time. Remove from boiling water and drop into cold water. I fill up sink with cold water. Do this in batches of 6 to 7 tomatoes at time.
• 2. Peel and chop tomatoes coarsely; layer in a large strainer with salt. I used about 4 tablespoons of pickling salt. Layer of tomato, sprinkle with salt; repeat until all tomatoes are in the strainer. NOTE: Set strainer inside of a large bowl. This will catch the liquid from the tomatoes. To prevent the tomatoes from sitting in the juice turn a smaller bowl upside down in the large bowl for the strainer to set on. The idea is to remove the liquid from the tomatoes. Allow tomatoes to drain for several hour or overnight in a cool spot. Do NOT put in refrigerator. I cover with a towel.
• 3. STERILIZE JARS: place canning jars in a large canner; cover with water by 1 inch. Bring to a boil and boil for 10 minutes. If you have hard water; add about 3 tablespoons of white vinegar to the water to prevent lime build up on the jars. STERLIZE LIDS: Place lid in boiling water for 5 minutes
• 4. Peel and chop onions. De-seed Jalapeno's and Bell Peppers; chop fine. Peel and mince garlic. Juice limes. Set all this aside.
• 5. Chop the drained tomatoes to texture of your liking; mix with onions, peppers, and garlic. Place in a large deep pot. Mince cilantro and add to pot. Also, add ground cummin seed.
• 6. Mix the tomato paste with one cup of the salsa mixture; combine until smooth and add to pot. Bring salsa to a boil.
• 7. Carefully lift sterilized jars from boiling water. Pour 1 half of the water into sink and other half back into pot. (you will need to keep boiling) This will keep the boiling water level up.
• 8. Add 3 tablespoons of fresh lime juice to each jar. Fill jar with boiling hot salsa mixture leaving 1-inch space from top of jar. Place hot sterlized lids on jars and tighten bands.
• 9. Place jars back into boiling water; boil for 20 minutes. Remove jars from water bath and place on a dry towel to cool. Once cooled check seals and band.

BONNIE'S FRESH SPANISH SALSA

Steps:

• 1. Use all fresh ingredients for the best results. In a medium mixing bowl, add the fresh diced tomatoes and diced onion and minced garlic. We like our salsa with a little juice. This will depend on how juicy your tomatoes are. If you want it drier, remove the excess and set aside in case you decide you want it wetter.
• 2. Add the rest of the ingredients, fine diced jalapeno and Anaheim peppers that have been seeded and the white membrane removed. Add 3 tablespoons of Marsala wine, 1/4 cup chopped cilantro or more to taste, juice of one lime and the pulp, Kosher salt and pepper to taste. Mix well and chill for at least 3 hours before serving.
• 3. Serve with your favorite chips or Latin food. This salsa is great on nachos or with eggs, too. Here is how it looks! Enjoy!

BROTHER RON'S FRESH MARINATED SUMMER SALSA

Steps:

• 1. Chop all vegetables very fine and place in a bowl.
• 2. Add remaining ingredients.
• 3. Stir completely.
• 4. Place in a bowl with airtight lid and let marinate all day. Stir once in a while to distribute all the vegetables in the vinegar.
• 5. Enjoy with tortilla chips, over tacos, or in a taco salad.