CANNED SALSA THAT TASTES LIKE FRESH SALSA
This recipe is for canned salsa that tastes just like fresh salsa. It is mild to medium in heat, but can be adjusted by adding more or less tomatoes and peppers to taste. Unlike most salsas, you do not need to simmer this salsa for hours before canning. So it tastes very fresh!
Categories Food
Time 1h15m
Number Of Ingredients 15
Steps:
- Prepare jars by sanitizing them in bleach water, or in a hot rinse cycle in the dishwasher.
- Wash vegetables.
- Chop Peppers and Onions with a food processor or blender. Dump in a very large mixing bowl.
- Add spices and vinegar to the mixing bowl.
- Add Lime Juice and chopped Cilantro (optional) to the mixing bowl.
- Core and chop Tomatoes with a food processor or blender. You can peel beforehand if you'd like, but I rarely peel my tomatoes for this salsa recipe.
- Strain the juice from the tomatoes before adding to the mixing bowl. I like to catch the tomato juice and can it to use in soups.
- Combine all ingredients. Taste with a torilla chip. Adjust the heat by adding more tomatoes (for milder taste) or more jalapenos (for a spicier taste).
- Fill jars with salsa. Wipe the rim clean, and top with a lid and ring.
- Process jars for 45 minutes. (adjust based on altitude)
GARBAGE (SALSA) RECIPE - (4/5)
Provided by Grimesmj
Number Of Ingredients 8
Steps:
- Combine the chopped chilies, chopped ripe olive, diced tomatoes, and diced onions. Once combined, add the olive oil, wine vinegar, garlic salt and Tabasco sauce. Chill and serve with chips. Enjoy
GARBAGE PLATE SAUCE
Meat sauce with a wonderful blend of spices to pour over your choice of meat, macaroni salad, or home fries. A Rochester, New York original and a must-have. Add diced onions, ketchup, and mustard if desired.
Provided by trishwa77
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
- Transfer the cooked beef to a blender and blend until the meat is finely minced. Bring the minced beef, water, vinegar, paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon to a simmer in a saucepan over medium heat; cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 0.9 g, Cholesterol 34.3 mg, Fat 6.8 g, Fiber 0.5 g, Protein 9.6 g, SaturatedFat 2.6 g, Sodium 182.7 mg, Sugar 0.1 g
TRADITIONAL SALSA
Why buy bottled salsa when you can make a more flavorful variety at home with not a lot of effort? You may want to double the recipe because it's sure to be a hit!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
ROASTED TOMATO SALSA II
Roasted tomatoes, garlic and onion give this salsa a wonderful smoky flavor.
Provided by sal
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
- Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.
Nutrition Facts : Calories 3.4 calories, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 58.9 mg, Sugar 0.4 g
TEXAS TRASH SALSA
My husband and I lived on a small island in the Azores for two years. Fresh foods were hard to come by at times, so our group of friends all found many recipes using canned foods. This recipe is from a friend named Bobbie and I still make it today, even though I can now find a multitude of fresh ingredients. This is also good when used as a topping for hamburgers. If you want to make it spicier, you can add chopped jalapenos or hot sauce to taste. Cook time is chilling time.
Provided by Kendra
Categories Sauces
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain tomatoes well, reserving juice.
- Put peeled and quartered onion in a blender, then top with remaining ingredients.
- Pulse blender until ingredients are chopped as finely as you wish.
- By putting onion in the blender first, it will chop more finely than remaining ingredients.
- If salsa seems too thick, you can thin it by adding some of the reserved tomato juice.
- This can be eaten immediately, but tastes best if allowed to chill for 2 hours.
FRESH CLASSIC GRAPE SALSA
Provided by Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving.
- Nutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g
GATOR SALSA
This salsa is not for the wimps. I have tried to come up with the best salsa I can, and I think I did!!!
Provided by GATOR37311
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 128
Number Of Ingredients 10
Steps:
- Bring a large saucepan filled 2/3 full with water to boil. Blanch tomatoes. Drain and rinse with cold water. Peel and chop.
- Place tomatoes in a large saucepan with enough water to cover. Bring to a boil and reduce heat to simmer.
- In a separate large saucepan, bring approximately 2 quarts lightly salted water to boil. Place green bell peppers, jalapeno peppers, habanero chile peppers, green chile peppers, onions and garlic in the boiling water. Cook until tender, about 15 minutes.
- Drain vegetables and stir into saucepan with tomatoes. Mix in white sugar, ground black pepper and chopped fresh cilantro. Simmer 15 to 20 minutes, stirring occasionally. Stir in more water if necessary to attain desired consistency.
- Transfer the finished salsa to sterile containers, and store in the refrigerator until serving.
Nutrition Facts : Calories 14.4 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 2.7 mg, Sugar 2 g
BIG BATCH SALSA (FOR CANNING)
My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts.
Provided by CindyMarie
Categories Sauces
Time 3h30m
Yield 12-14 Quart, 104 serving(s)
Number Of Ingredients 8
Steps:
- Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
- Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
- Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick.
- Ladle hot salsa into jars, leaving ¼-inch head space.
- Clean rim with damp cloth. Adjust two-piece caps.
- Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil.
- Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.
Nutrition Facts : Calories 36.8, Fat 0.3, SaturatedFat 0.1, Sodium 339.2, Carbohydrate 8.3, Fiber 1.8, Sugar 5.7, Protein 1.4
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