Mom Ellis Salsa Recipes

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MOM'S HOMEMADE SALSA



Mom's Homemade Salsa image

Provided by My Farmhouse Table

Categories     Appetizer     Snack

Time 3h30m

Number Of Ingredients 13

15-20 Tomatoes (peeled, seeded, and chopped into bite sized pieces)
3 Large Onions (chopped)
1 Green Pepper (chopped)
1 can (6 oz) Tomato Paste
1 can (4 oz) Diced Jalapeno Peppers
1 can (4 oz) Diced Green Chilies
1/2 cup White Vinegar
2 Tbsp Sugar
1 Tbsp Lemon Juice
1 Tbsp Canning Salt
1 Tbsp Dried Cilantro
1 Tbsp Cumin
1 tsp Minced Garlic

Steps:

  • Into a very large stockpot, combine all of the ingredients together.
  • Bring to a boil and simmer for 1 1/2 - 2 hours, stirring frequently.
  • If your tomatoes give off a lot of juice and you want a thicker salsa, dissolve 1-2 Tbsp of cornstarch in a small amount of water. Add the cornstarch slurry to the salsa in the last 15-20 minutes of cooking. Salsa should thicken slightly.
  • Prepare canner, jars, and lids according to manufacturer's instructions.
  • Carefully ladle the hot salsa into the heated jars, using a funnel and leaving 1/2 inch headspace.
  • Center lids on jars. Apply and tighten bands.
  • Process in boiling water canner for 35 minutes, adjusting for altitude. **Increase processing time: 5 minutes for 1,001 to 3,00 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

MOM'S SALSA



Mom's Salsa image

This has been a favorite in our family for as long as I can remember. I use it on tacos, chimichangas, with chips, tamales, enchiladas, burritos, scrambled eggs, taco salads, Mexican rice, huevos rancheros, fried potatoes...you get the point. This recipe is an ATTEMPT to get the spices right since Mom doesn't measure the ingredients. (Nor do I.) ;) Feel free to adjust seasonings to your taste. Please note: The salsa needs to sit in the fridge for at least 2-3 hours for the flavors to meld.

Provided by rickoholic83

Categories     Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can tomato sauce (We use Hunt's brand)
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin
3/4 teaspoon onion powder
2 teaspoons red pepper flakes

Steps:

  • Combine all ingredients in a large bowl.
  • Cover and refrigerate until ready to use.
  • NOTE: I use an empty, clean mayonnaise jar to make this. Put all the ingredients in the jar, cover and shake well. Stick in the fridge to have on hand whenever you need it.

MOM ELLIS SALSA



Mom Ellis Salsa image

Back in the early 90's, a friend's mom from Arizona introduced me to fresh salsa. I've been making the same recipe ever since. Can use 28oz of canned tomatoes instead of fresh

Provided by jagret

Categories     Vegetable

Time 10m

Yield 4 cups

Number Of Ingredients 9

6 green onions
3 cups tomatoes, seeded
2 jalapenos, seeded
handful cilantro
1 teaspoon cumin
3 garlic cloves
1 pinch salt
1/2 teaspoon oregano
1/2 teaspoon sugar

Steps:

  • Put all the ingredients in a food processor and pulse and pulse a few times.
  • Let marry for a few hours for better flavor.

Nutrition Facts : Calories 41, Fat 0.5, SaturatedFat 0.1, Sodium 50.6, Carbohydrate 8.9, Fiber 2.5, Sugar 4.9, Protein 1.9

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