Wonderful Elephant Garlic Salsa Recipes

WONDERFUL SALSA

Steps:

• Mix all together and bring to a slow boil for 10 minute.
• Seal in jars and cook in hot water bath for 10 minute.
• This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
• Yields 3-6 quarts or pints.

WONDERFUL SALSA WITH BLACK BEANS AND CORN

Steps:

• Mix all together and bring to a slow boil for 10 minutes.
• Seal in sterilized jars and cook in a hot water bath for 10 minutes.

GARLIC SALSA

Steps:

• In a medium bowl combine garlic, parsley, and olive oil. Season with salt, pepper, and red pepper flakes if using.
• Tear baquette into bite sized pieces and use for dipping into salsa. This could also be served with grilled chicken or other meats.

FRESH SUMMER SALSA

Steps:

• 1. Half the onions. Place the onions and jalapenos in a foil boat and place on the grill. I usually will do this when something else is on the grill so not to waste fuel. Leave the top of you foil boat open and cook for about an hour, until the onions are soft. Jalapenos will be crinkled. Cool.
• 2. Meanwhile, blanch your tomatoes until the skin is ready to be peeled. You can also put them on the grill as well. I have done both. Let the tomatoes cool then put in food processor. Puree your tomatoes.
• 3. In the food processor, chop up your onions, jalapenos, garlic and cilantro until they are chopped fine. Add mixture to your tomatoes.
• 4. Add juice from one lime, salt and pepper and mix. Let stand in the frig for about an hour. The grill really gives your salsa a wonderful flavor. It's my favorite way to do this dip. Enjoy!

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.

WONDERFUL ELEPHANT GARLIC SALSA

Steps:

• Chop garlic, green pepper and cilantro until fine (I use a food processor).
• Chop the balance of the ingredients, except the jalapeno pepper; add to garlic/pepper mixture.
• Chop the jalapeno pepper; add to mixture to desired heat.
• Adjust all other ingredients to suit taste.
• Note: you may substitute regular garlic for the elephant garlic (adjust to suit taste).