Moms Homemade Salsa Recipes

MOM'S HOMEMADE SALSA

Steps:

• Into a very large stockpot, combine all of the ingredients together.
• Bring to a boil and simmer for 1 1/2 - 2 hours, stirring frequently.
• If your tomatoes give off a lot of juice and you want a thicker salsa, dissolve 1-2 Tbsp of cornstarch in a small amount of water. Add the cornstarch slurry to the salsa in the last 15-20 minutes of cooking. Salsa should thicken slightly.
• Prepare canner, jars, and lids according to manufacturer's instructions.
• Carefully ladle the hot salsa into the heated jars, using a funnel and leaving 1/2 inch headspace.
• Center lids on jars. Apply and tighten bands.
• Process in boiling water canner for 35 minutes, adjusting for altitude. **Increase processing time: 5 minutes for 1,001 to 3,00 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)

Steps:

• Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

MOM'S SALSA

Steps:

• Combine all ingredients in a large bowl.
• Cover and refrigerate until ready to use.
• NOTE: I use an empty, clean mayonnaise jar to make this. Put all the ingredients in the jar, cover and shake well. Stick in the fridge to have on hand whenever you need it.