Moms 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.
MOM'S SALSA
This has been a favorite in our family for as long as I can remember. I use it on tacos, chimichangas, with chips, tamales, enchiladas, burritos, scrambled eggs, taco salads, Mexican rice, huevos rancheros, fried potatoes...you get the point. This recipe is an ATTEMPT to get the spices right since Mom doesn't measure the ingredients. (Nor do I.) ;) Feel free to adjust seasonings to your taste. Please note: The salsa needs to sit in the fridge for at least 2-3 hours for the flavors to meld.
Provided by rickoholic83
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
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.
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- Place all ingredients in a food processor or blender, with the tomatoes, chilies, and onion on the bottom (closest to the blade). Pulse a couple of times to chop up the larger chunks, and then puree until salsa reaches desired texture. Taste the salsa and season with additional salt or honey, as desired.
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- In a food processor or powerful blender add the cilantro, lime juice, onion, garlic, salt, pepper and sugar, PLUS only 1/2 cup of the canned tomatoes. Pulse about 20-30 times, until there are no large chunks of onion or garlic remaining. (add a jalapeno if you like it spicy!!)Pro Tip: You may need to scrape the sides down to make sure all the bits get blended.
- Add the remaining canned tomatoes. If you are using a food processor pulse 5-6 times, to get the perfect texture. If you are using a blender only blend for an additional 4-5 seconds, to retain some of the tomato texture.
- Serve immediately or store in an airtight container for up to 5 days. Pro Tip: The salsa does get more flavorful after a day in the fridge.
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