Salsa Recipe?

Question

I am looking for a good salsa recipe for canning. Something fairly simple please.

Answer 1

Canning Tomato Salsa

Most salsa recipes are a mixture of low-acid foods, such as onions and peppers, with acid foods, such as tomatoes. Always use a tested recipe to ensure it contains enough acid to be processed safely in a boiling water bath canner. Do not use overripe or spoiling tomatoes or tomatoes from dead or frost-killed vines. Poor quality tomatoes yield a very poor salsa and may spoil.

Green tomatoes or tomatillos may be substituted for ripe tomatoes. Use only high quality peppers. Do not increase the total amount of peppers in any recipe, although you may substitute one type of pepper for another.

The acid ingredients help preserve salsa. You must add acid to home-canned salsas because the natural acidity will not be high enough. Use vinegar that is at least five percent acidity or use only bottled lemon juice. You may substitute an equal amount of lemon juice for vinegar in recipes that call for vinegar. Do not substitute vinegar for lemon juice in any salsa recipe you home-can. This results in a less acidic and unsafe salsa.

The amount of spices and herbs in salsas may be altered according to taste. If you would like a stronger cilantro flavor, add fresh cilantro just before serving the salsa.

If you have a favorite homemade salsa recipe, the safest way to store this is in the freezer. Follow the recipe exactly for a safe product. Salsas that are thin can be thickened after opening with cornstarch or flour; never thicken the salsa before canning because you may end up with an unsafe or spoiled product.

The following recipe is approved for safe home canning of salsa:

Chile Salsa (Hot Tomato-Pepper Sauce)
5 lbs. tomatoes 2 lbs. chile peppers
1 lb. onions 1 cup vinegar (5%)
3 tsp. salt 1/2 tsp. pepper



Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face.

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped onions, peppers, and remaining ingredients in a large saucepan. Heat to boiling and simmer 10 minutes. Fill jars, leaving a 1/2-inch headspace. Adjust lids and process in a boiling water bath, pints for 20 minutes.

Note: Reduce pepper amount only for milder salsa.

Answer 2

Cucumber Salsa
Serves 6 (Makes 3 Cups)

1 Cup Sour Cream
1 Cup Plain Yogurt
1/4 Cup Parsley, snipped
1/4 Cup Cilantro, snipped
1 Tsp Ground Cumin
1/2 Tsp Salt
2 Medium Cucumbers, peeled, seeded, diced

Instructions:
In a large bowl, combine all of the ingredients and mix until well blended.

Cover and refrigerate until chilled, about 2 hours.

Serve with assorted vegetable dippers.

Answer 3

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

Answer 4

SALSA CORN MUFFINS

1 cup yellow or blue corn meal
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt
3/4 cup buttermilk
1/2 cup Chi-chi's salsa verde
1/4 cup vegetable oil, Crisco or butter
2 teaspoon honey
1 egg
1/2 cup cream style corn
1 teaspoon finely chopped jalapenos (seeded)

Preheat oven to 375°F.

Grease 12 small muffin cups or use cupcake liners.

In a large bowl, mix corn meal, flour, baking powder and salt.

In a separate bowl, beat together milk, salsa verde, oil, honey, and egg. Stir liquid ingredients into dry ingredients, mixing only enough to combine. Stir in jalapenos and corn.

Bake 20-25 minutes, or until golden brown.

Variations:

Substitute frozen or canned whole kernel corn for cream style corn. Add 1/2 cup of 3/4" cheese cubes. Add 1/4 chopped red bell peppers.

Answer 5

Take any salsa that you already like and add ingredients to it. I add fresh squeezed lime juice then I chop up cilantro that I get fresh from the veggie market, mix into my favorite bottle salsa and everyone wants to know how I made it. Try it super simple..... and still your own