Rojo Salsa De Canning Red Salsa For Canning Recipes

ZESTY SALSA RECIPE FOR CANNING

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands
• Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
• Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BASIC RED SAUCE (SALSA DE CHILE ROJO)

Steps:

• Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
• Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
• Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!

ENCHILADA SAUCE - ESTILO GUANAJUATO SALSA ROJO ( RED SAUCE GUAN

Steps:

• Remove stem of ancho chilis and tear open to expose seeds and create an open and flat chili. Discard seeds.
• Place chili one at a time SKIN side down on a SCREAMING HOT skillet or grill pan. The chili should pop and crackle a little as you press it flat and hold it against the scorching hot surface with a metal spatula while you count one cerveza two cerveza three cerveza! Remove from pan and repeat until all chilis are seared. (NOT the pequin tho!).
• Now place the seared Ancho chilis in 1 cup VERY HOT water and weigh them down with something so they stay submersed. I use a potato masher bc it stands by itself and is easy to remove.
• Soak chilis for about 15-20 minutes. Drain and discard soaking water.
• Meanwhile, chop, dice and measure remaining ingredients.
• In a blender combine drained chilis, chili pequin, tomatoes, garlic, 1 onion- reserve the other to add later, cilantro, sugar, lime juice and broth or juice. Pulse until smooth. (I use what I have on hand. Try to match the broth to whatever dish you are preparing or use V8 or tomato juice.).
• Heat oil in the skillet used previously or a heavy pot. Add celery, onion, and green pepper and saute until they begin to soften. (I like to keep the pieces rather large, about 1 inch in size.).
• Remove from heat and pour all ingredients from blender into hot pan. IT WILL splatter and pop! Be careful! Return to burner and whisk over high heat until the mixture comes to a boil.
• Reduce heat immediately and continue whisking periodically for about 10 minutes or until sauce is thick.
• Use immediately or transfer to a glass jar with tight fitting lid, cool and store in refrigerator until ready to use.
• Note: I have hot packed this into a sterilized glass canning jar. It never lasts long in my house so I do not know how long it keeps.

RED SALSA DE ARBOL, SALSA ROJA DE ARBOL

Steps:

• 1. In a frying pan heat two tablespoons oil and add the dried chiles de arbol. Make sure you have your extracter on over the stove because the chiles will give off a strong acrid smell. Do not take your eyes off the chiles. You should have the fry pan on medium heat so as to not burn the peppers they will burn fast. If you have no extractor open a window for ventilation. Saute peppers for just a minute or so. Keep moving them around until they change color from a deep red to a brown or yellow. Do not burn them. Remove from the fry pan and set inside a deep bowl add the 1/2 cup boiling water and let them steep in the bowl. P. S. If your chiles should burn start over because they will impart a bitter flavor to your salsa.
• 2. Next add your remaining oil (3 tablespoons) to the fry pan When oil is hot add your quartered tomatoes, onions, and garlic to the hot oil. Saute the veggies until they get somewhat soft and brown a little you do not need to break them down. Just keep moving everything around so they can cook evenly. This should take about 3 to 4 minutes.
• 3. Next remove the veggies from the heat set aside for a minute. You will need to use a large blender and add the soaked chile peppers and water to the blender. Now blend for a minute on high turn off the blender and add the sauteed veggies (tomatoes, onions and garlic)to the blender. Before blending add the salt, cumin powder, garlic powder and now blend on a low speed until all is broken down. You may add a little more salt or cumin powder to your taste. You might have to add a little more water to make a good consistency. Taste the salsa it should be spicy. If you don't like your salsa very spicy hot you can use less chiles de arbol. If you like it real spicey just add more chiles. Cover your salsa and let meld for a bit serve over tacos, meat or any where you want to spice up your food. Salsa will keep in the fridge for over a week providing it's covered.
• 4. You can find dried chiles de Arbol at any Mexican or Latino food market that sells Mexican foods. You can also find dried Anchos, Mulatos, Guajillos and Arbol chiles where ever they sell Mexican food products. Good luck