Aunt Sues Salsa Recipes

SUE'S HOT FUDGE SAUCE

Steps:

• Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

AUNT SUE'S SALSA

Steps:

• 1. Mix all ingredients together and chill for several hours. Serve with chips!

AUNT SUE'S TACO SALAD

Steps:

• Brown turkey and onions, drain and rinse. Return to pan and stir in taco seasonings. Refrigerate.
• Mix together remaining ingredients, add meat mix.
• Add Doritos and dressing when ready to serve (otherwise it will get soggy).

AUNT CONNIE'S GARDEN FRESH SALSA (FOR CANNING)

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.

AUNT SUE'S NO BEAN CHILI DIP

Steps:

• Grease a 9" square pan.
• With your hands, spread softened cream cheese in pan.
• Spread chili on top with hands or spoon.
• Sprinkle cheese on top.
• Bake at 350 for 25 minutes or until hot.
• Can do in microwave in glass square pan.
• Cook on high for about 7 minutes.

AUNT ELAINE'S SALSA

Steps:

• Cut the tops off of the Roma tomatoes, blend in food processor until they are like a chunky soup.
• add chopped onion, garlic cloves and handful of chopped cilantro.
• cut tops off of Serano peppers and add to food processor.
• mix all together.
• add 8 oz can of tomato sauce.
• season generously with fajita seasoning.
• salt and pepper to taste.

AUNT LORI'S SALSA

Steps:

• Chop vegetables to desired size, some like chunky salsa. Sprinkle with pickling salt and let sit covered over night. In morning drain off liquid, press to remove excess. Do not add tomatoes yet.
• In separate bowl: Mix spices, garlic and tomato paste together.
• Add sauce and tomatoes to vegetables and stir well. Cook in roaster for 1 hour at 350°. Stirring occasionally.
• Pour in sterilized jars and process in canner. Makes about 7 pints.
• I have added more tomatoes without a problem. Less or more peppers too. Chop veggies depending on size you want. Peeling zucchini is better as skin tends to be tough.