Clay's Kitchen : Salsa Recipes

Salsa Recipes

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

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Garden Explosion Salsa [ canned ]

See: Canning Salsa Safety

Recipe from: Becky

8 cups super ripe garden tomatoes, chopped coursely
6 jalapeño, seeded and chopped
6 cayenne pepper, seeded and chopped
oil
2 cups onions, chopped
3 cups red and green bell peppers, chopped
7 cloves garlic, chopped
1 cup tomato sauce
1 teaspoon cumin, ground
½ teaspoon paprika
½ teaspoon salt
2 teaspoons red wine vinegar
1 teaspoon cayenne pepper
½ cup cilantro, fresh, chopped
lime juice (3 limes)

Before you even start cooking, put a big, giant pot of water on the stove and find a bunch of jars and lids. Don't turn it on until I tell you too!

Sauté onions, garlic, hot peppers, sweet peppers in a little oil for a few minutes. Throw in tomatoes and all the juice that's running off the cutting board. Simmer on medium-heat, uncovered for 15 minutes. Stir often. Meanwhile, mix up tomatoes sauce, cumin, paprika, vinegar, salt and cayenne. Add to the simmering tomato mixture. Continue to cook for another 10 minutes. Now, start boiling the water on the stove. When boiling, add the lids and jars. The point here is to sterilize them. Remove tomato mix from stove and add cilantro and lime juice. Pull out the jars and fill with hot salsa. Top with boiled, hot lid. Tighten and set aside. When cooling, retighten the lids again. If you want to eat some right a way, skip the jar thing, throw the salsa in a bowl and stick it in the fridge until it's cool. Go out, buy some taco chips, come back and dig in! P.S. - Don't you dare chop up the veggies in a food processor. This is supposed to be a chunky salsa, not soup. - If you have a dishwasher, throw the jars and lids in there when you start cooking. It should be finished washing by the time you are ready to fill the jars.


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