Kims Hot Hot Salsa Recipes

BEST DAMN SALSA EVER!

Steps:

• Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
• Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
• Transfer to a bowl and enjoy!
• I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.

KIM'S FLAMING HOT SALSA

Steps:

• Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
• Put in a large bowl add spices, lemon, lime, and vinegar.
• Let salsa sit for 30 minutes for the flavors to marry.
• Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
• ** Caution: Wear gloves while chopping peppers**.

KIM'S SALSA

Steps:

• Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

MY HOMEMADE (HOT) SALSA

Steps:

• In a large pot mix together all of the ingredients and bring to a boil.
• Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
• Remove from heat and let cool in pan.
• Pour into non-metal container with a lid and chill completely before serving.
• Keeps about 2 weeks in the refridgerator.

VERY HOT SALSA

Steps:

• Grind all the tomatoes,peppers,chili, onion, garlic through a meat grinder.
• Do not take out the seeds. add salt and vinegar. Cook outside (on a grill or the like) in a thick bottom stainless pot for as long as it take to reduce by half. about 2 hours. After the consistency is what you would like, add other spices. Continue to cook 10 minutes. At this point I run it inside and can it in half pints and save it for the winter.
• You should be wearing long sleeves and gloves every time you go near this salsa, and when you wash the dishes in cold water.
• Do not cook inside!

CAUTION: EXTREMELY HOT! SALSA

Steps:

• Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
• Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
• Add seasonings, vinegar, olive oil and water and mix well.
• Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
• Stores well in the refrigerator for a couple of days.
• Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!