Ajs Mild Salsa Recipes

FRESH SALSA

Steps:

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate at least 1 hour, but no longer than 1 week, to blend flavors.

MILD FRESH SALSA

Steps:

• In a large bowl, combine all ingredients. Chill before serving.

FRESH MILD SALSA

Steps:

• Stir tomatoes, garlic, serrano pepper, jalapeno pepper, white onion, green bell pepper, cilantro, cumin, lemon juice, salt, and black pepper together in a bowl.

RESTAURANT STYLE MILD SALSA

Steps:

• Pour the canned tomatoes and their juice into a food processor (or blender).
• Peel and roughly chop the onion then add it to the tomatoes
• Peel the garlic and add them to the processor
• Add the spices, salt, sugar and lime juice. Then add the cilantro to the top.
• Pulse chop your salsa until you have the desired consistency.
• Transfer the salsa to an airtight container and refrigerate for at least 3 hours and up to 4 days.

MILD TOMATO SALSA

Steps:

• In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. , Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently., Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

AJ'S MILD SALSA

Steps:

• Combine tomatoes, red onion, garlic cloves, tomato sauce, oil, vinegar, cilantro, lemon juice, lime juice into a blender and puree.
• Pour into a medium sauce pan and put over low heat, adding jalapenos, hot pepper, and habinero. Stirring occasionally, bring to a rapid boil.
• Before removing from heat, add salt, stir good.
• Put in a sealed container and refrigerate for a few hours then enjoy.

CANNED SALSA THAT TASTES LIKE FRESH SALSA

Steps:

• Prepare jars by sanitizing them in bleach water, or in a hot rinse cycle in the dishwasher.
• Wash vegetables.
• Chop Peppers and Onions with a food processor or blender. Dump in a very large mixing bowl.
• Add spices and vinegar to the mixing bowl.
• Add Lime Juice and chopped Cilantro (optional) to the mixing bowl.
• Core and chop Tomatoes with a food processor or blender. You can peel beforehand if you'd like, but I rarely peel my tomatoes for this salsa recipe.
• Strain the juice from the tomatoes before adding to the mixing bowl. I like to catch the tomato juice and can it to use in soups.
• Combine all ingredients. Taste with a torilla chip. Adjust the heat by adding more tomatoes (for milder taste) or more jalapenos (for a spicier taste).
• Fill jars with salsa. Wipe the rim clean, and top with a lid and ring.
• Process jars for 45 minutes. (adjust based on altitude)

THE BEST HOMEMADE SALSA FOR CANNING

Steps:

• To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.

MILD SWEET SALSA

Steps:

• Mix together all ingredients and chill for several hours before using (to allow flavors to combine).