Cindys Best Salsa Recipes

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THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

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.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

CINDY'S SALSA FOR FISH RECIPE - (4/5)



Cindy's Salsa for Fish Recipe - (4/5) image

Provided by Wewah

Number Of Ingredients 8

1-2 Tomatoes, diced
1-2 Corn on the cob, cooked then sliced off the cobs
1 Small onion chopped
1 Sweet Bell Pepper, diced
2 TB Lime Juice
Salt and Pepper to taste
Optional
1/4-1/2 tsp Red Pepper Flakes

Steps:

  • Mix all together and enjoy as an accompaniment to broiled catfish!

CINDY'S BLACK BEAN AND CORN SALSA



Cindy's Black Bean and Corn Salsa image

I got this recipe out of some magazine years ago...my sister went nuts for it and makes it constantly...I lost my copy of the recipe so I had to ask her for the recipe...Putting it here for safe keeping... The recipe calls for the small cans of corn that Freshlike makes called Niblet Corn, but any can corn will do. You can use your favorite salsa...

Provided by CIndytc

Categories     Mexican

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans black beans, drained and rinsed
2 (10 ounce) cans corn, drained
2 cups salsa
1/4 teaspoon ground cumin
1 tablespoon lime juice
4 tablespoons cilantro, chopped (I add more to taste)

Steps:

  • Mix all ingredients together -- chill -- Serve with your favorite taco chips.

Nutrition Facts : Calories 196.2, Fat 1.4, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 40.3, Fiber 9.7, Sugar 4.3, Protein 10.2

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