Ghostpepperfreshsalsa Recipes
SIX PEPPER SALSA
I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time.
Provided by ctrmom
Categories Sauces
Time 1h55m
Yield 6-12 quarts or pints, 192 serving(s)
Number Of Ingredients 15
Steps:
- Combine everything in a LARGE pot and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Ladle hot salsa into hot jars leaving 1/4 inch headspace.
- Wipe jar rim with clean cloth and top with heated two-piece caps.
- Process for 15 minutes in a boiling-water canner.
FRESH PEPPER SALSA
This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.
Provided by Starrah
Categories Sauces
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Finely mince all the fresh vegetables, and mix well in a bowl.
- Stir in lemon juice and olive oil.
- Slowly add the powdered ingredients while stirring.
GHOST PEPPER FRESH SALSA
Make and share this Ghost Pepper Fresh Salsa recipe from Food.com.
Provided by britsherman
Categories Tex Mex
Time 15m
Yield 1 bowl, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Small dice onion, jalapenos, and tomatoes. Put into a large bowl.
- Finely chop cilantro. Add to bowl.
- Juice 2 limes into separate bowl. Add to blender.
- Puree 2 naga jolokias in blender with lime juice. Add to bowl.
- Add all other ingredients to bowl. Mix well.
- Let rest for 30 minutes.
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4.1/5 (33)Calories 23 per servingTotal Time 25 mins
- In a large pan, combine all ingredients and simmer over low heat for approximately 5 minutes. Stir often and add more water if needed to keep ingredients from sticking.
- Turn the heat off and leave the pan over the burner for approximately 5 more minutes, stirring occasionally to keep sticking from occurring.
- Transfer the mix to a food processor or blender and process until you reach the salsa consistency you prefer (less processing for chunky, more processing for smooth).
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