Savory Salsa Recipes
SAVORY SALSA
Tired of looking for a good (not sweet) homemade salsa similar to what you would buy in the store (for 4-6 dollars a jar)? So was I, but I have been playing with multiple salsa recipes this summer due to the few hundred pounds of tomatoes in the garden. I think this one is the best of the bunch. Everyone who has tried it has liked it and our friends even serve it at their parties at home. This is a cooked not a fresh salsa, medium hot, and can be canned.
Provided by HealthyHeart
Categories Sauces
Time 1h15m
Yield 15 pints
Number Of Ingredients 15
Steps:
- Place tomatoes into boiling water for 1 minute or until skin cracks then immediately place in cold water, peel and core tomatoes and cut into chunks.
- cut up rest of fresh ingredients.
- juice limes.
- drain and rinse black beans (8 cans is a pronounced black bean salsa, if you want less beans adjust accordingly to your liking).
- Simply put all ingredients into a large pot, 1 1/2 gal or bigger and bring to a slow boil.
- Slow boil for 10 minutes uncovered.
- place in pint jars, put on lids and boil in canner for 10 minutes.
- Makes about 15-16 pints (with 8 cans of black beans).
- Variations -.
- If you want it hotter you can use more jalapenos, hotter peppers or add red pepper flakes/crushed red pepper to your taste.
- Soak 7-8 ears of sweet corn in water for 30 minutes and then roast corn in the husks on the grill until done (20-30 minutes turning frequently), de-husk corn and cut off cob. Add corn to salsa for a black bean - roasted corn salsa or eliminate beans for a roasted corn salsa.
- No beans and no corn for a very tasty "regular" salsa.
- Use 2 more limes and no vinegar.
Nutrition Facts : Calories 307.5, Fat 1.6, SaturatedFat 0.4, Sodium 1375.5, Carbohydrate 60, Fiber 19.7, Sugar 11.4, Protein 18.5
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
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.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
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