Tomato Salsa Uncle Bills Version Recipes

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

UNCLE BILL'S TOMATO SOUP WITH FETA CHEESE

Steps:

• In a large saucepan, heat olive oil over medium heat.
• Add garlic and onion and saute' until very tender, about 5 minutes.
• Mix in flour and tomato paste; stir well and cook for 1 to 2 minutes, stirring slowly constantly.
• Pour in stock and mix well.
• Add tomatoes including liquid, oregano, basil and sugar and simmer for 12 to 15 minutes, stirring occasionally.
• Puree' the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan.
• Bring back to simmer.
• Season with salt and pepper or to taste.
• When serving, sprinkle some feta cheese on top as a garnish.
• Serve Hot.

UNCLE BILL'S CRANBERRY SALSA

Steps:

• Rinse cranberries in cold water.
• In a food processor, add cranberries, apple, red pepper and onion and pulse until coarsely chopped.
• Transfer to a mixing bowl and set aside.
• In a separate mixing bowl, stir together sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix well to blend.
• Add this mixture to the cranberry mixture and mix well to blend.
• Spoon into jars with a cover and refrigerate.
• To prepare Tortillas:.
• Heat oven to 375°F.
• Using a tree-shaped cookie cutter, cut 6 trees from each tortilla, or cut the tortillas into wedges.
• Place cut tortilla on an ungreased cookie sheets.
• Bake in preheated 375 F oven for 8 minutes or until crisp.
• You may also place the cut tortillas on parchment paper and microwave on HIGH (full power) for 1 1/2 to 2 minutes or until nice and crisp.
• Store tortilla chips in a plastic bag.
• Serve cranberry salsa with tortilla chips.
• Frozen cranberries can also be used to make the salsa.

TOMATO SALSA - UNCLE BILL'S VERSION

Steps:

• In a large pot bring water to a rolling boil.
• Drop in tomatoes and scald for 2 minutes.
• Drain and immediately cover with cold water and some ice cubes and let sit for a few minutes.
• Remove skins and discard.
• Remove stem core and discard.
• Cut tomatoes into small chunks.
• Using a large cooking pot, add chopped tomatoes, Jalapeno peppers, red onion, green pepper, sweet red pepper, cilantro, basil, parsley, wine vinegar, lemon juice, ground cumin and liquid honey.
• Bring mixture to a boil.
• On medium-high heat, cook for about 5 minutes stirring frequently.
• Adjust spices and Jalapeno peppers to taste.
• Prepare 4- pint size canning jars by washing in soap and water, then rinsing in hot water.
• Preheat oven to 300 degrees F.
• Place washed jars upside down on oven rack and heat for 15 minutes.
• Prepare snap lids by boiling them in water for about 5 minutes.
• Fill jars with salsa mixture to within 1/4 inch of top of jars (for head space.) Remove any air bubbles by sliding a rubber spatula between glass and salsa; re-adjust head space to 1/4 inch.
• Wipe jar rims very clean to remove any stickiness.
• Place snap lids, then screw bands just until finger tight.
• Prepare a canner and bring water to boil.
• Place jars in canner rack and immerse in water.
• Process for 10 minutes.
• Remove jars from canner and place on a towel, then cover with another towel until cooled.
• Jars are sealed when lids"pop" and are concave (turned downward).
• Wipe jars clean and lable.
• Store jars in a cool, dry place.