Aunt Annies Salsa Recipes

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ANNIE'S FRUIT SALSA AND CINNAMON CHIPS



Annie's Fruit Salsa and Cinnamon Chips image

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

Provided by Anonymous

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 45m

Yield 10

Number Of Ingredients 10

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Steps:

  • In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  • Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Nutrition Facts : Calories 312 calories, Carbohydrate 59 g, Fat 5.9 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 461.7 mg, Sugar 15.6 g

ANNIE'S ORIGINAL SALSA



Annie's Original Salsa image

I spent 5 years working on this recipe. Everyone loves it, and it's one of the few recipes that is actually mine, not inherited from someone else! It's been so popular that a friend canned 4 ounce jars and gave them as wedding favors. My oldest daughter asked me to do the same thing, and so we gifted wedding guests with 300 small jars of salsa at her autumn-themed wedding. -Angela Barnes, Big Rapids, Michigan

Provided by Taste of Home

Time 1h

Yield 7 pints.

Number Of Ingredients 13

2 cups tomato sauce
2 cups tomato paste
2 cups chopped onions
1 cup chopped green pepper
3 to 5 chopped jalapeno peppers, seeded
1/2 cup chopped fresh cilantro
6 garlic cloves, minced
2/3 cup white vinegar
1/3 cup sugar
2 tablespoons canning salt
2 teaspoons ground cumin
2 teaspoons pepper
8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

Steps:

  • In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

AUNT ANNIE'S PRETZELS



Aunt Annie's Pretzels image

Make and share this Aunt Annie's Pretzels recipe from Food.com.

Provided by Danny Beason

Categories     Low Cholesterol

Time 30m

Yield 1-2 Pretzels, 1 serving(s)

Number Of Ingredients 10

1 1/2 cups warm water
1 1/8 teaspoons active dry yeast (1 1/2 pkg)
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 cup bread flour
3 cups flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
2 -4 tablespoons butter (melted)

Steps:

  • Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
  • Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic.
  • Let rise at least 1/2 hour.
  • While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs.
  • baking soda.
  • Be certain to stir often.
  • After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
  • Dip pretzel into soda solution and place on greased baking sheet.
  • Allow pretzel to rise again.
  • Bake in a 450 degree oven for about 10 minutes or until golden.
  • Brush with melted butter and enjoy!
  • Toppings: After you brush with butter try sprinkling with coarse salt.
  • Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar.
  • dip the pretzel into the butter, coating both sides generously.
  • then dip again into the cinnamon mixture.

AUNT CONNIE'S GARDEN FRESH SALSA (FOR CANNING)



Aunt Connie's Garden Fresh Salsa (For Canning) image

If you are looking for a restaurant style salsa for canning give this one a try. You can always start with a half batch to test it out. I use my food processor to chop everything up pretty fine (except the tomatoes)

Provided by fearlessinbroomfield

Categories     Sauces

Time 4h

Yield 15 pint jars

Number Of Ingredients 11

4 quarts of peeled and drained tomatoes (I don't drain them because we like our salsa runny)
3 -4 cups chopped green bell peppers
3 -4 cups chopped yellow and red bell peppers
4 jalapenos, seeded and chopped (we don't seed ours or take the membranes out because that is where the kick is)
3 cups chopped white onions
4 garlic cloves, minced
2 (12 ounce) cans tomato paste
2 cups of store bought lemon juice (it must be store bought)
1 tablespoon canning salt or 1 tablespoon sea salt
1 tablespoon sugar
1 teaspoon black pepper

Steps:

  • Put all ingredients in a very large pot and simmer for 30 minutes. Meanwhile wash jars, lids and rings. Get your hot water bath pot going. Put the jars in the the hot water pot for 10 minutes prior to the salsa being done. In a small pan put the lids in water and warm them, but do not boil them. Take the jars out of the hot water and place the jars on the counter, fill with hot salsa, wipe rims, put lids on, rings on (just finger tip tight) and then hot water bath the jars for 20 minutes. Take out and set on towel and leave undisturbed for 24 hours. After 24 hours check that all the jars sealed. Take off rings wipe down jars and then put rings back on and store in a cool dry place until ready to enjoy. Should yield approx 10-15 pint jars. You should have a little left and you can put that in a bowl and eat it right away or just put it in the fridge and eat it in the next few days. If a jar does not seal just put it in the fridge and eat that one first.
  • Happy Salsa making!
  • Note: To peel the tomatoes drop them whole in boiling water let sit for 1 minute, transfer to bowl of ice water, core and peel. Also, if you don't like the consistency after you've cooked all ingredients for 30 minutes you can continue to cook and it will get thicker. Use your jalapenos to adjust the heat we added 6 this last batch we made and it was nice and hot.

Nutrition Facts : Calories 113.1, Fat 0.9, SaturatedFat 0.2, Sodium 839.8, Carbohydrate 26, Fiber 6.1, Sugar 15.8, Protein 4.8

AUNT ANNIE'S SALSA



AUNT ANNIE'S SALSA image

Categories     Condiment/Spread     Tomato     Side     No-Cook     Super Bowl     Quick & Easy     Summer     Healthy     Vegan

Number Of Ingredients 6

8 Roma tomatoes
1 Vidalia Onion
1/2 Bunch Cilantro
6-8 Jalapenos No Seeds (Keep seeds for extra hot)
1/4 teaspoon Kosher Salt
Lime to Taste

Steps:

  • Mince tomatoes, onion, cilantro, and jalapenos. Combine in medium bowl and add salt and lime.

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