Blue Ribbon Fresh Salsa Recipes

BLUE RIBBON SALSA RECIPE FOR CANNING

Steps:

• 1 For this salsa recipe prepare jars and lids according to manufactureru2019s instructions for sterilized jars. Keep jars hot.
• 2 Preparing Peppers: The jalapeu00f1o peppers and Italian hot peppers do not need to be peeled.
• 3 Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally.
• 4 Ladle hot into clean, hot jars, leaving u00bd-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.
• 5 Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool.
• 6 When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

TRADITIONAL SALSA

Steps:

• In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

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.

RED-RIBBON ROASTED SALSA

Steps:

• Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
• Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
• Refrigerate until flavors have blended, at least 2 hours to overnight.

FREEZER SALSA

Steps:

• In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.

BLUEBERRY HABANERO SALSA

Steps:

• Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.

HOMEMADE FRESH SALSA

Steps:

• Combine all ingredients.
• Chill until ready to serve.
• Puree all for easy and fast preparation.
• Serve with raw veggies, pita chips or corn chips.