Cathys Fresh Salsa Recipes

FRESH SALSA

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 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). Store in a cool, dark area.

FRESH CALIFORNIA SALSA

Steps:

• In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!

CATHY'S SALSA FOR CANNING

Steps:

• 1. In large cannery pot; boil large ripe tomatoes. Remove skins of tomatoes and shred in food processor. Strain shredded tomatoes to remove juice (may keep juice to bottle up as well).
• 2. Remove seeds from bell peppers and banana peppers. Shred the peppers through a food processor.
• 3. Mix all ingredients into large canary pot and simmer on low 2-4 hours to boil off liquid. (Do not speed up this process by increasing heat-you will burn the salsa!)
• 4. Clean and sanitize 10 pint jars. Fill jars with salsa. Boil canning lids in hot water to soften rubber seal. Place lids on filled jars and tighten with canning rings. Place sealed jars into a hot water bath for about 10 minutes. Remove jars and wait till jars make a popping sound to make sure seal is good for long storage.

CHEVY'S SALSA - ORIGINAL RECIPE

Steps:

• Grill on open flame tomatoes, onion and jalapeno pepper.
• Remove when slightly chared and tomatoes soften and split.
• Remove from grill and let cool.
• Drain accumulated liquid.
• Remove stems from jalapenos and end core ends of tomatoes.
• Place tomatoes, onions, jalapeno pepper, and all remaining ingredients into blender.
• Blend until desired consistancy (approx 10 seconds).
• Pour into container and chill.
• Serve and enjoy with your favorite chips.

CATHY'S FRESH SALSA

Steps:

• Put garlic and jalapeno in food processor. Pulse several times, scraping down sides. Add all other ingredients and pulse to desired chunkiness.