Peppy Salsayou Choose The Heat Recipes

PEPPY SALSA...YOU CHOOSE THE HEAT!

Peppy Salsa...you Choose the Heat! image

This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either.

Provided by Leslie

Categories Sauces

Time 2h15m

Yield 4 jars

Number Of Ingredients 15

Ingredients

12 cups peeled fresh tomatoes
4 cups chopped bell peppers (red, green, and yellow)
3 cups chopped onions
4 minced garlic cloves
2 cups grilled cooked corn kernels, straight off the cob
1 teaspoon chopped fresh oregano
1 teaspoon paprika
2 tablespoons sugar
1 teaspoon salt
2 cups cider vinegar
1 (5 1/2 ounce) can tomato paste
1 cup finely chopped jalapeno pepper, for mild salsa
2 cups finely chopped jalapeno peppers, for medium salsa (optional)
3 cups finely chopped jalapeno peppers, for hot salsa (optional)
4 cups finely chopped jalapeno peppers, for killer salsa (optional)

Steps:

In a large pot mix all ingredients well and simmer for one and a half hours.
Stir occasionally and reduce to consistency of your liking.
Place in sterilized jars.
Wipe the rim of the jars with a very clean damp cloth.
Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
Yield is a wild guess, depending on jar size.

SANGRIA AND FRUIT SALSA WITH SWEET HEAT PIE CHIPS

Sangria and Fruit Salsa with Sweet Heat Pie Chips image

Provided by Vivian Chan

Categories appetizer

Time 6h45m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

One 750-milliliter bottle dry white wine
1/2 cup elderflower liqueur
1 tablespoon light brown sugar
1/2 cup diced nectarines
1/2 cup blueberries
1/2 cup diced pineapple
3 medium lemons, sliced
1 Granny Smith apple, sliced
One 750-milliliter bottle chilled cava
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 teaspoon ground Aleppo pepper
Kosher salt
Two 9-inch rounds refrigerated rolled pie crusts
3 tablespoons unsalted butter
2 tablespoons honey or agave
Finely grated zest of 1 lime plus juice of 2 limes
1 cup diced pineapple
1/2 cup blueberries
4 medium kiwis, cut into 1/4-inch dice
2 medium ripe nectarines, cut into 1/4-inch dice
1 ripe mango, cut into 1/4-inch dice
3 tablespoons fresh mint, thinly sliced

Steps:

For the sangria: Pour the bottle of white wine into a large pitcher. Stir in the elderflower liqueur and brown sugar; stir until the sugar is fully dissolved. Add the nectarines, blueberries, pineapple, lemon slices and apple slices to the wine. Let sit in the fridge for at least 6 hours and up to overnight.
When ready to serve, fill a chilled wine glass with the sangria base and top with chilled cava. Garnish with some of the fruit, if desired.
For the fruit salsa and chips: Preheat the oven to 375 degrees F.
Mix the granulated sugar, cinnamon, Aleppo pepper and 1/2 teaspoon salt in a small bowl. Set aside.
Place the pie crusts on 2 separate baking sheets and brush the tops with the melted butter. Sprinkle with the sugar and spice mixture. Bake until golden brown and crisp, 15 to 18 minutes. Let cool slightly, then break into pieces.
Meanwhile, whisk together the honey and lime zest and juice in a medium bowl. Add the pineapple, blueberries, kiwi, nectarines and mango and toss until well combined. Refrigerate until ready to serve.
When ready to serve, sprinkle the sliced mint on top of the salsa and serve with the cinnamon chips on the side.

JEFF & TEI'S SALSA (MEDIUM HEAT)

Jeff & Tei's Salsa (Medium Heat) image

Make and share this Jeff & Tei's Salsa (Medium Heat) recipe from Food.com.

Provided by tei46994

Categories Lunch/Snacks

Time 25m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (28 ounce) can whole canned tomatoes or 1 (28 ounce) can diced tomatoes
3 (10 ounce) cans diced tomatoes with green chilies (buy the mild if you don't like heat)
1/2 red onion, finely chopped (can use 1 tsp onion powder instead of fresh)
1/4 cup cilantro, roughly chopped
2 jalapeno peppers, roughly chopped (remove seeds if you don't like heat!)
1 teaspoon garlic powder (2 cloves finely chopped if you prefer fresh garlic over powder)
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar

Steps:

In blender or food processor, pulse 28oz can of tomatoes and the juice, peppers, and cilantro until desired texture.
Add the diced tomatoes with chilies and onions to processor if you like your salsa smooth. Want it chunky? proceed to step 4.
Once you have gained the desired texture of your salsa, pour into a large bowl.
Add remaining ingredients to bowl then stir well.
Enjoy now or chill for later.
Note: a little cilantro goes a long way so add sparingly. You can also use Serrano peppers instead of jalapeno peppers if you prefer a mild salsa. Play around with it and make it your own.

Nutrition Facts : Calories 27.2, Fat 0.2, Sodium 564.1, Carbohydrate 6.3, Fiber 0.8, Sugar 2.2, Protein 1.2

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