Authentic Mexico Garden Fresh Salsa Hot Sauce Recipes

MEXICAN SALSA II

Steps:

• Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
• Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

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.

PICANTE SAUCE RECIPE

Steps:

• *If you have a Tomato Strainer, proceed to step 2.
• Peel tomatoes and remove the seeds. Dice the tomatoes and put them in a large stockpot over medium-high heat. Bring to a boil and mash down the tomatoes as they become soft.
• If you have a tomato strainer, wash, core and dice tomatoes and place them in a large stockpot. Heat the tomatoes over medium-high heat until they begin to boil. Simmer for 5-10 minutes. Place heated tomatoes into a tomato strainer with the salsa screen. Discard the skin/seeds and place the remaining tomato pulp back into the large stockpot.
• Dice your green, red, jalapeno peppers and onions. Using a food processor will save you a lot of time and effort. Add the diced mixture to the pot.
• Mince 8 cloves of garlic and add to the tomato mixture.
• Add the remaining ingredients and stir well.
• Bring to a simmer and heat for approximately 30 minutes. Use an immersion blender to get the mixture to your desired consistency.
• Sterilize pint jars and heat lids.
• Pour picante mixture in hot jars, wipe the rim, apply the lid and band and place in canner.
• Pressure can for 15 minutes with 10 pounds of pressure or Hot water bath for 35 minutes. *Adjust for altitude accordingly.
• Remove from canner and let sit for 12-24 hours until completely cool. Check to make sure the jars have sealed appropriately. Store in a cool dark place.

AUTHENTIC MEXICO GARDEN FRESH SALSA/HOT SAUCE

Steps:

• Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle.
• Remove Tomatoes & Jalapeños from water and carefully remove tomato skins. Discard skins.
• Remove stems from Jalapeños and depending on desired level of heat desired, you may remove some or all of the seeds and pods inside the peppers.
• Place Tomatoes and Jalapenos into VitaMix or Blender.
• Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin (Comino) to VitaMix or Blender.
• Briefly pulse ingredients until desired consistency. Do not liquefy, but blend smoother than typical Pico de Gallo.
• Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over medium heat.
• Carefully add salsa mix from VitaMix or Blender (if oil too hot, mixture will splatter - be careful).
• Cook salsa over medium heat for 10 minutes stirring frequently.
• Add Salt & Pepper to taste.
• Can be served warm with home made tortilla chips - refrigerate balance.