Basic Slow Simmered Salsa Recipes

SLOW-COOKED SALSA

Steps:

• Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

FAST AND SIMPLE SALSA

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

SALSA SIMMERED CHICKEN

Steps:

• Season chicken breasts all over with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

TENDER SALSA BEEF

Steps:

• In a 3-qt. slow cooker, combine the beef, salsa, brown sugar, soy sauce and garlic. Cover and cook on low 8-10 hours, until meat is tender. Using a slotted spoon, serve beef with rice and, if desired, sliced jalapeno peppers. Freeze option: Freeze individual portions of cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.

BASIC SLOW SIMMERED SALSA

Steps:

• Choose your ingredients carefully, you can make all kinds of different creations just by switching up the kinds of tomatoes, onions, and peppers you use. Yellow tomatoes make a terrible salsa because they don't have the same level of moisture as most types of red tomatoes. I know some people that swear by boiler onions for salsa, they are small, but powerful onions. I recommend Roma tomatoes and a nice big Spanish Yellow onion for your first salsa.
• Begin by dicing the tomatoes. If you don't feel like it (lets face it, that's a lot of tomatoes to dice), then you can throw them in a food processor for a few seconds (be careful not to liquefy them, that will not make an appetizing salsa).
• Throw about 85% of the tomatoes into a saucepan with your corn oil. Turn the heat up to simmer (very low). Remember to stir this once in a while, but while you are not stirring, try to keep a lid on it.
• Next, dice your onion and throw about 85% of that in with the tomatoes and stir. Make sure you set the last 15% of your onion and tomatoes aside for later.
• Next, dice up your peppers and throw them all in the pan/pot. You should chop these up a bit smaller than your other ingredients. I highly recommend a food processor for this step, Chipotle peppers can be very tough.
• Next, chop up your garlic and throw that in to the pan. Add in the remainder of your spices (Cilantro, Cumin, Salt).
• Add the lime juice and Vinegar. Make sure your stir well after this.
• Replace your lid and let the salsa simmer for about an hour or so, stir ever once in awhile. After about 30-45 minutes, add in your leftover onion an tomato (the 15% you set aside).
• Once you notice the salsa beginning to lose moisture, remove it from heat. It should still be fairly watery at this point, it will set when it cools down.
• Transfer your salsa to another container and refrigerate for a few hours. After that, its ready to be served with tortilla chips! Enjoy!