Cutting Board Salsa Recipes

FREEZER SALSA

Freezer Salsa image

This amazing homemade Freezer Salsa is such a great alternative to canning salsa - it will keep in the freezer for 3-6 months!

Provided by Make-Ahead Meal Mom

Time 1h15m

Number Of Ingredients 13

Ingredients

10-12 large tomatoes, diced, seeded and peeled (about 8 cups)
2 green bell peppers, diced
2 large onions, diced
2 jalapeno peppers, seeded and finely diced
2 6oz cans tomato paste
1 10oz can condensed tomato soup
1/3 cup white vinegar
1/3 cup lime juice
2 tablespoons sugar
1 1/2 tablespoons salt
1/2 tablespoon garlic salt
1 1/2 tablespoons garlic powder
1-3 teaspoons cayenne pepper

Steps:

Peel tomatoes by cutting a small shallow "X" in the bottom, then placing in boiling water for 45-60 seconds until skin starts to peel back and wrinkle. Remove from boiling water and place into ice bath for 1-2 minutes. Then skin should easily peel off.
Remove seeds by taking peeled tomatoes, cutting in half along the equator (not through the blossom/stem end) and squeezing over sink or bowl.
Pulse tomatoes in food processor to roughly chop.
Dice or chop bell peppers and onions.
Wearing plastic gloves, cut open the jalapeno peppers longways and scoop out seeds. Then dice finely. (See note)
Place all ingredients into a large stock pot. Bring to a boil.
Reduce heat and simmer uncovered for 35-45 minutes, depending on how thick you like your salsa. (I like mine thicker, so I simmer for almost the full time.)
Remove from heat and allow salsa to cool. Ladle into freezer containers or freezer bags. Label containers and place in freezer.

Nutrition Facts : Calories 63 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 665 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CUTTING BOARD SALSA

Cutting Board Salsa image

Our household name for this fresh Kurdish sauce is "cutting board salsa" because all the ingredients can be conveniently chopped together into one large pile on a cutting board. Chopping the ingredients together is an excellent way to blend and to distribute the different flavors. Serve as a dipping sauce for bread or a side with grilled kebabs. The quantity of chiles used in the following recipe produces a salsa that is somewhat hot when eaten all by itself.

Provided by Food Network

Time 20m

Yield Approximately 2 cups

Number Of Ingredients 7

Ingredients

2 large cloves garlic
2-3 jalapeno chiles (or 2-3 bird chiles)
1/2 cup chopped fresh parsley (lightly packed)
3-4 tablespoons chopped fresh mint
1 pound garden fresh tomatoes
1/4 teaspoon salt, or to taste
Juice of one lemon

Steps:

You will need a large cutting board.
On a large cutting board, chop the garlic and then the chiles. Add the parsely and mint and continue to chop. Slice and then chop the tomatoes, adding them to the pile of other ingredients. Mix as you chop by turning the salsa with the flat of your knife or cleaver. Mix in the salt. When all the ingredients are well-chopped, put the salsa into a small attractive bowl and blend in the lemon juice. The salsa will be quite runny, ideal for being sopped up with flatbreads.

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