Randys Salsa Recipes
RANDY'S CHUNKY SALSA
My husband is a "Closet Gourmet Cook"! He sees a dish a decides to make it his way. This is his version of Salsa that he made yesterday. It was so good I asked him to write it down so I could post it. I made chicken enchiladas last night and added this to the filling as well as used it to top the enchiladas while baking. Delicious!
Provided by Cindy Ruwe @Maeflower
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- Mix all ingredients thouroughly. Cover and refrigerate for 2 or more hours. Serve as a salsa dip or as a condiment for mexican dishes.
- You can substitute any peppers, per taste or depending on what is in season. You can also adjust the heat per taste, using more or less of the hot peppers.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
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.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
RANDY'S SALSA
I like to grow a lot of tomatoes, and this is a great way to use them up instead of letting them go to waste. I like this salsa because I can portion it and freeze it and enjoy my tomatoes for months after the harvest is over. It can also be canned but I'm not really into that.
Provided by randy.phelps77
Categories Sauces
Time 55m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup's worth of tomatoes approximately - with vinegar should come out to approximately 1.5 cups). Blend until it's liquefied.
- Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 135, Fat 1.2, SaturatedFat 0.2, Sodium 1191, Carbohydrate 28.6, Fiber 7.3, Sugar 14.4, Protein 5.9
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