National Award Winning Salsa Recipes

AMETHYST'S AWARD WINNING SALSA

Steps:

• Drain half of the tomatoes. Retain juice to thin salsa if needed in the end. Cut the jalapenos in half lengthwise and remove seeds and ribs. This is easiest to do with a spoon, scraping away the insides. Roast the jalapenos and 10 cloves of the garlic, in their papery skins, in a dry skillet until blackened in spots. Place lemon juice, green tobasco, both the raw and roasted garlic (with skins removed) in food processor, run until garlic is almost pureed. Add the jalapenos and pulse until finely chopped. Chop cilantro bunches in half, add stem ends into processor and run to finely chop. Add the leafier half of the cilantro and briefly pulse a few times to chop but leave in larger pieces. Finely slice the green onions including the green parts. This is the only part I insist on doing by hand. The processor would chop too finely and unevenly. Mix everything together. Salt, Lemon juice and remaining juice from the tomatoes can be adjusted to taste and desired thickness. Keeps for a few weeks in the fridge and gets better over the first few days. Serve with tortilla chips for an addictive snack. We've been known to add it to salads, sandwiches, burritos, burgers, tacos... anything. Roasting the peppers and some of the garlic does make a big difference and is well worth the time!

WONDERFUL SALSA

Steps:

• Mix all together and bring to a slow boil for 10 minute.
• Seal in jars and cook in hot water bath for 10 minute.
• This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
• Yields 3-6 quarts or pints.

CONTEST-WINNING WATERMELON SALSA

Steps:

• In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. , Refrigerate for at least 1 hour. Serve with chips.

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.