Kims 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.

KIMCHI SALSA

Steps:

• Mix 1 1/2 cups diced tomatoes, 3/4 cup chopped kimchi, 1/3 cup chopped cilantro and the juice of 1 lemon. Season with salt.

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.

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 ROASTED VEGGIE SALSA

Steps:

• Preheat oven to 350 degrees.
• Slice all peppers in quarters and remove seeds.
• Place on baking sheet.
• Slice onion in quarters, leaving skin on.
• Place on baking sheet.
• Place garlic cloves on baking sheet, leaving skin on.
• Brush all vegetables on baking sheet with extra virgin olive oil.
• In small casserole dish, pour 1/2 package of frozen corn and brush with olive oil.
• Place baking sheet on lower rack of oven and casserole dish on top rack.
• Bake at 350 degrees for 30 minutes.
• Then broil for another 5-10 minutes until vegetables start to char on the outside.
• Remove and let cool.
• While veggies are roasting, remove seeds and pulp from tomatoes.
• Dice and place in large bowl.
• In same bowl, grate carrot.
• Chop cilantro and add to bowl.
• Squeeze juice of 1 lime over tomato mixture.
• Add sugar and mix.
• When roasted vegetables have cooled, chop and add to tomato mixture, removing skins from garlic and onion.
• Mix in 3/4 can of tomato puree (give or take, depending on how saucy you prefer your salsa).
• Serve with tortilla chips immediately or refrigerate and serve chilled.
• Enjoy!

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.