Moms Salad 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.

MOM'S SALAD

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

MOM'S FAMOUS SALSA RECIPE

Steps:

• Wash all fresh ingredients.
• Chop the green onions and add only the white parts to a blender.
• Add ½ serrano pepper, tomatoes, minced garlic, vinegar, olive oil, pepper to taste and cilantro.
• Pulse the blender a few times until you achieve desired texture (for smoother salsa, purée it for 10 seconds).
• Serve with warm tortilla chips.

MOM'S SIMPLE SALAD

Steps:

• For the salad: In a large bowl, add the lettuce, celery, and tomato. Thinly slice the cabbage. Cut the carrots in half lengthwise, then slice. Shave the radishes on a mandoline. Thinly slice the green tops of the onions. Add everything to the bowl and refrigerate while making the vinaigrette.
• For the vinaigrette: In a jar with a tight-fitting lid, add olive oil, vinegar, ½ teaspoon salt, pepper, and lemon juice. Cover and shake. Spoon vinaigrette from the bottom of the jar onto a piece of lettuce and taste.
• Assemble the salad: Season the chilled greens with ¼ teaspoon salt and a few grinds of pepper. Give the dressing a stir and then drizzle around the outer edge of the bowl. Gently toss with your hands to combine. Taste one more time, adjust seasoning, and serve.

MOM'S BEST MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

MOM'S SALSA

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'S CUCUMBER SALAD

Steps:

• In a large bowl, stir together the mayonnaise, sugar, vinegar, dill, and seasoned salt. Mix in the cucumber slices, tossing to coat.

MOM'S SPINACH SALAD

Steps:

• Combine celery, onion, 3 chopped eggs, cheese & spinach.
• Combine salt, pepper, Tabasco, vinegar, horseradish & mayonnaise.
• Mix dressing with vegetables.
• Put in serving dish, garnish with reserved grated hard boiled egg & sprinkle with paprika.
• Chill.