PEPPY SALSA...YOU CHOOSE THE HEAT!
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
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
Provided by Vivian Chan
Categories appetizer
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 23
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)
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
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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