Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Santa Maria Salsa

Servings: Over 1 quart

28 ounce Can plum tomatoes
16 ounce Can stewed tomatoes
1 Celery stalk
1 Green pepper, minced
2 clove garlic
12 Green onions, minced, using half of tops
4 ounce Roasted, peeled green chiles
2 jalapeños, canned, minced
1 teaspoon Juice from jalapeños
1 tablespoon Apple cider vinegar
1 teaspoon Sugar
Salt to taste
¾ tablespoon cilantro, snipped

Drain the tomatoes, reserving the liquid for soups or stew. Squeeze the seeds out of the plum tomatoes. Chop the tomatoes and prepare the rest of the vegetables, combining them with the chile juice,sugar, vinegar, salt and cillantro.

Place the salsa in a glass bowl, cover with plastic wrap, and allow the flavor to steep for at least two hours. Keeping power 5 days.


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