Fav Firehouse Salsa Recipes

FIREHOUSE SALSA

Steps:

• Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
• Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
• Pour salsa into a bowl and serve with tortilla chips.

FIRE HOUSE SALSA

Steps:

• Combine all ingredients in a large mixing bowl.

FIREHOUSE SALSA

Steps:

• Smoke the peppers over an open stove or barbeque flame until they are charred (a little blacked).
• Cut the peppers in half.
• Quarter the onion.
• Cut the garlic cloves in half.
• In the base of a blender, add the tomatoes, then dump the peppers, onion, and garlic.
• Turn on the blender.
• Blend until chunky.
• Add the salt, and a small handful of cilantro.
• Blend again until you reach a chunky or smooth salsa consistency.

FAV FIREHOUSE SALSA

Steps:

• 1. Place all ingredients into a food processor, blend on low speed til desired consistency.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

FOUR ALARM FIREHOUSE SALSA

Steps:

• Add onion, garlic, cilantro (stems removed) to food processor, spin until finely chopped. (adding a little of the tomatoe at this time may help).
• Prepare peppers, by coring and quartering to make them more uniform (remove seeds and veins if desired). Add to food processor and spin until finely chopped.
• Add the drained Whole tomatoes, and puree.
• Combine all with diced tomatoes in a large mixing bowl and chill.