Moms Homemade Salsa Recipes
MOM'S HOMEMADE SALSA
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.
EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Provided by thebioteacher
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g
MOM'S SALSA
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
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.
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