Moms 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 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.
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.
MAMA'S SALSA RECIPE
This is my Salsa recipe that has been adapted from many different recipes over the years. I use my food processor to eliminate alot of the work. Add more crushed red pepper to adjust the heat to your desire and less sugar if you find it too sweet. We like the mix of the sweet with the spicy. Every year the tomatoes are different, but as a rule of thumb-a 5 gallon bucket of tomatoes will yield 4 batches of salsa. This year I made 12 batches. When the kids leave for college in the fall they make sure they take plenty since there may not be any left when they come back. This year they are getting a few jars at Christmas that I stashed back!
Provided by Tandy Higgins
Categories Low Protein
Time 12h45m
Yield 7 pints
Number Of Ingredients 9
Steps:
- Sprinkle pickling salt over chopped tomatoes and onions and let stand overnight.
- In the morning drain all liquid from the veggies and place the veggies in a large stock pot.
- To the pot add the vinegar, sugar and crushed red pepper.
- Bring to a boil and boil for 45 minutes.
- Add chopped green peppers, minced garlic cloves and tomato paste and boil for 20 minutes.
- Pour into hot sterilized jars and place in a hot water bath for 10 minutes.
- NOTE: To make Sweet & Hot Salsa I removed all of the garlic cloves, reduced the green peppers to 1 1/2 cups & used 1/2 tablespoon ground (cayenne) red pepper instead of the crushed red pepper. Just a few simple changes but the flavor is amazing!
Nutrition Facts : Calories 394.1, Fat 1, SaturatedFat 0.2, Sodium 4243.3, Carbohydrate 95.7, Fiber 7.8, Sugar 81.5, Protein 5.8
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