Award Winning Salsa Recipes

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AMETHYST'S AWARD WINNING SALSA



AMETHYST'S AWARD WINNING SALSA image

Categories     Condiment/Spread     Tomato     No-Cook     Cocktail Party     Fourth of July     Super Bowl     Kid-Friendly     Quick & Easy     Tailgating     Healthy     Vegan

Yield 9 pints

Number Of Ingredients 8

8 28 oz cans Petite Diced Tomatoes
7 bunches (60 or 70) Green Onions
14 large Garlic cloves
1/4 cup Lemon Juice
1/4 cup Green Tobasco
2 Tbsp Salt (up to 3 to taste)
10 large Jalapenos
3 bunches Cilantro, rinsed

Steps:

  • Drain half of the tomatoes. Retain juice to thin salsa if needed in the end. Cut the jalapenos in half lengthwise and remove seeds and ribs. This is easiest to do with a spoon, scraping away the insides. Roast the jalapenos and 10 cloves of the garlic, in their papery skins, in a dry skillet until blackened in spots. Place lemon juice, green tobasco, both the raw and roasted garlic (with skins removed) in food processor, run until garlic is almost pureed. Add the jalapenos and pulse until finely chopped. Chop cilantro bunches in half, add stem ends into processor and run to finely chop. Add the leafier half of the cilantro and briefly pulse a few times to chop but leave in larger pieces. Finely slice the green onions including the green parts. This is the only part I insist on doing by hand. The processor would chop too finely and unevenly. Mix everything together. Salt, Lemon juice and remaining juice from the tomatoes can be adjusted to taste and desired thickness. Keeps for a few weeks in the fridge and gets better over the first few days. Serve with tortilla chips for an addictive snack. We've been known to add it to salads, sandwiches, burritos, burgers, tacos... anything. Roasting the peppers and some of the garlic does make a big difference and is well worth the time!

SALSA - AWARD WINNING



Salsa - Award Winning image

I had just moved to San Antonio and friends told me to enter my salsa recipe into a contest. I won second place! For San Antonio, I thought that was pretty good. I have made this for years and people always ask for more and for the recipe. Keep it fresh!

Provided by Keith Saddoris

Categories     Salsas

Time 15m

Number Of Ingredients 10

1 small white onion
2 small jalapenos, fresh
2 small serrano chiles
3-4 chipotle peppers - dried if possible
1 can(s) tomatoes, canned whole
1 can(s) tomatoes, crushed
1 bunch cilantro, fresh
2 Tbsp lime juice
1 pinch sea salt
1-2 pinch sugar

Steps:

  • 1. Add the following ingredients to a food processor fitted with blade: white onion (peeled and quartered), peppers (removed of seeds),1/2 can of whole tomatoes -- pulse until desired consistency -- I like pretty small pieces
  • 2. Pour contents of food processor into large bowl and combine with crushed tomatoes
  • 3. Back in food processor, add remaining 1/2 can of whole tomatoes and cilantro. Pulse until cilantro is well distributed.
  • 4. Combine tomato/cilantro combination with first tomato/pepper combination. Add can of crushed tomatoes, lime juice, salt, pepper and sugar to taste.
  • 5. Serve or refrigerate for several days as needed.
  • 6. Note: For chipotle peppers, I prefer to the dried kind if possible, but they can be hard to find so it is okay to use the canned ones in sauce.
  • 7. Note: Change the number of peppers per your taste for heat. Removing the seeds helps keep the heat down so handle as you like.

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