Sharons Thick Salsa Recipes

CHUNKY GARDEN SALSA

Steps:

• Start by skinning the tomatoes; placing them in a large pot of boiling water for about 1-2 minutes. Make sure not to overcrowd. Then place into a bowl or sink full of ice cold water. Repeat until all tomatoes are done.
• Remove all skin and core from each tomato and dice into desired size. ( We like ours chunky so I dice mine a little bigger)
• Completely drain all juices from the tomatoes in a strainer; this keeps you from having a runny salsa.
• Measure out 10 Cups of tomatoes and pour into large stock pot.
• Dice onions and bell peppers by hand and add to pot.
• Skin garlic cloves if not pre peeled and place into food processor. Remove your tops ,veins and seeds from your jalapenos; toss into food processor along with the cilantro. Pulse until very fine. *** ( You may want to start with half the jalapenos and tastes test in the salsa for desired spiciness, we like ours spicy)***
• Add puree to your stock pot along with all your spices, vineger and lemon or lime juice. Bring to a boil over medium high heat; reduce heat and allow to simmer for 10 minutes.

SHARON'S THICK SALSA

Steps:

• Get boiling water bath canner ready and boiling making sure water is at least 1 inch over tops of pint jars, get lids simmering but not boiling. Have clean and ready 6 pint jars and 1 half pint jar.
• In a separate pan combine 6 14oz cans tomatoes, Mrs Wages medium salsa package, vinegar and the chopped onion. Bring to a boil and then back down to a simmer and cook for 10 minutes.
• Using a ladle scoop out 2 ladles of salsa into a strainer over a bowl and drain salsa before adding to the pint jars. Drain all salsa before adding to the jars. Fill about 5 pint jars leaving 1" head space. Fill Half pint jars again leaving a 1" head space. Use a little of the left over salsa juice and add just a little to each jar. Add left over salsa juice to a separate pint jar. Wipe tops of jars before adding lids and screwing on the rings.
• Water bath can everything for 40 minutes as it says on the Mrs wages package directions.
• Listen to lids to pop when taken out of the canner and cooled.

CHUNKY TOMATO SALSA

Steps:

• In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.

THICK & CHUNKY SALSA

Steps:

• 1. The large can and small can of diced tomatoes make a full 12 cups of tomatoes, and with the rest of the ingredients this amount evenly fills the canning jars. You don't have to use the small can. In large 6-8 qt stockpot bring all ingredients to a boil.
• 2. Lower heat and simmer 3-4 hours or until desired thickness is reached, stirring often. Taste for seasonings and adjust as needed.
• 3. Ladle salsa into pint or quart jars then process in a water bath for 45 minutes. Serve with Tortilla chips or white corn Scoops.
• 4. NOTE: I'm not a fan of cilantro so I use parsley instead. This year I added about 1 tablespoon of dried cilantro and I can taste it in the huge batch this makes. For my taste this is good, I wouldn't put more. If you like cilantro then use it! You can also put 1/2 parsley and 1/2 cilantro, so make it according to your taste.

CHUNKY SALSA VERDE

Steps:

• Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
• Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
• Pour salsa into a serving dish. Let cool before serving, about 10 minutes.