Herring Salsa Recipes

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.

BASIC HERB SALSA

Steps:

• Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
• Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)

HERRING SALSA

Steps:

• Drain, discard sauce, reserve onions, and cut herring tidbits in ¼ Combine all ingredients in a large bowl, toss gently. Place Herring Salsa in a large resalable container and refrigerate. Cold Fish Tacos - serve Ma Baensch Herring Salsa in soft flour tortillas, garnished with shredded lettuce, diced tomatoes and shredded Monterey jack cheese. A Cold Appetizer - serve Ma Baensch Herring Salsa in a small bowl, garnished with fresh cilantro and served with a side of sour cream and corn tortilla chips. Served as a Salad - arrange lettuce leaves on a chilled plate, surround leaves with wedges of tomato, slices of cucumber, spoon Ma Baensch Herring Salsa onto leaves and garnish with fresh cilantro.

MIXED HERRING SALAD

Steps:

• Combine first 4 ingredients in small bowl. Season with salt and pepper.
• Place potatoes in large pan. Add cold water to cover. Boil until tender but not mushy. Drain. Cool completely. Peel and dice potatoes. Place potatoes, apples and onions in large bowl. Add enough dressing to season to taste and toss well. Line large plate with lettuce leaves. Mound salad in center of plate. Arrange herring, beets and eggs around salad. Serve salad, passing remaining dressing separately.

HERINGSALAT (HERRING SALAD)

Steps:

• Combine ingredients and marinate in refrigerator for at least 1 hour.
• Serve on lettuce leaves.

HERRING SALAD

Steps:

• Mix first nine ingredients thoroughly, pack into 6-cup fishshaped mold (or other suitable mold) that has been rinsed with cold water and refrigerate.
• Unmold salad onto platter, cover completely with whipped cream or mayonnaise and decorate with sliced eggs, tomatoes and parsley.

GREEN AND GOLD HERRING SALSA (PACKER SALSA)

Steps:

• Drain herring, reserve sauce and onions, cut herring fillets into quarters.
• Combine all ingredients in a large bowl, toss gently.
• Place Packer Salsa in a large re-sealable container, and cover with reserved wine sauce.
• Seal container and chill 24 hours before serving.
• Serve with green and gold corn chips or your favorite dipping crackers.

HERRING SALSA

Steps:

• Drain, discard sauce, reserve onions, and cut herring tidbits in ¼.
• Combine all ingredients in a large bowl, toss gently. Place Herring Salsa in a large resalable container and refrigerate.
• Recipe variations:.
• Cold Fish Tacos - serve Ma Baensch Herring Salsa in soft flour tortillas, garnished with shredded lettuce, diced tomatoes and shredded Monterey jack cheese.
• A Cold Appetizer - serve Ma Baensch Herring Salsa in a small bowl, garnished with fresh cilantro and served with a side of sour cream and corn tortilla chips.
• Served as a Salad - arrange lettuce leaves on a chilled plate, surround leaves with wedges of tomato, slices of cucumber, spoon Ma Baensch Herring Salsa onto leaves and garnish with fresh cilantro.