Randys Salsa Recipes
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
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.
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