GARDEN FRESH SALSA - IN A JAR
I love salsa!! When my garden comes in, I start making my salsa, spaghetti sauce and pizza sauce. I'm starting with my SALSA. This is the one that I open when I have company and serve chips. I also use it on/in some Mexican dishes. (It's good on Hot Dog also.) I canned these in half pint jars. The more I want, more jars I open...
Provided by Bobby (*_*)
Categories Salsas
Time 2h
Number Of Ingredients 10
Steps:
- 1. Lets start off with, getting all ingredients together.
- 2. Take the Roma tomatoes and get ready to blanch them. Get a large dish pan and fill about halfway with water. Bring to a boil. Once water is boiling, place tomatoes in boiling water for about 2 to 3 minutes.
- 3. Remove from water, let cool to peel.
- 4. Meanwhile, start chopping jalapenos, (use rubber cloves to chop jalapeno peppers).
- 5. Chop other ingredients
- 6. Once tomatoes have cool, and peel, chop tomatoes.
- 7. Place in a large dish pan or a large pot, tomatoes and all chopped ingredients. Add vinegar, lime juice, red pepper flakes and kosher salt.
- 8. Put pan or pot on stove and cook on medium and let it start boiling. Once it's starts boiling, time it, for 20 to 30 minutes, until flavors blend and tomatoes looks soft. Taste for seasoning, add more salt, red pepper flakes if desired.
- 9. Take your lids and place in a small sauce pan of water, bring to a boil. Keep boiling lids.
- 10. Take the half pint jars and fill them with hot water.
- 11. Take the hot salsa
- 12. and add to the jars, and put lids and rings on, let set until sealed. Let cool, and store. Refrigerate un-used salsa. Enjoy with Tostitos chips or corn chips.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
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.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
AUNT CONNIE'S GARDEN FRESH SALSA (FOR CANNING)
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
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
FRESH GARDEN, AND PAPAYA SALSA
Went to the grocery store last week..was in the produce section.. A very large plastic jar of "GARDEN FRESH" Mexican salsa, caught my attention..I put it in the cart..it costs 5.99$ a jar..got up to the check out..when an idea hit me.. I can my tomatoes, and all kinds of other things..why not make my own salsa..:) so I told the...
Provided by Cindy Rice
Categories Other Snacks
Number Of Ingredients 9
Steps:
- 1. THIS IS EASY: :)
- 2. Take 2 very large garden fresh tomatoes, wash dirt off them, and core..
- 3. Place in blender..( or food processor..) blend on liquefy setting..til liquified.. Lol
- 4. Add your creole seasonings,cumen, and your sugar to liquified tomatoes..blend a little more to incorporate your seasonings through out..
- 5. Taste..( yummy..) Place in a sauce pan.. Bring to boil, turn heat down and simmer for 30 minutes...stirring occasionally ....till thickened up a bit..( it does thicken, just not a lot..)
- 6. Turn off burner, set aside and let cool..
- 7. Meanwhile , prepare your remaining tomatoes , jalepeno s, and onions, etc...while sauce is simmering..:) dice onions small, jalepeno much smaller, and your papaya diced fairly large( not huge..the orangey chunks in photo are papaya.. That'll give you an idea....what ever sz you wish really..depends on if you like your salsa chunky or not..:)
- 8. Chop your tomatoes, onions, jalepeno s,green peppers( if putting them in), and papaya, ( dice your papaya a little larger then the rest..you can dice veggies, according to your sz preference) ..
- 9. Place all in bowl..sprinkle a little creole seasonings, and a little cumen in...and a few splashes of apple cider vinegar..
- 10. Place in sauce pan..bring to boil..turn down heat, and summer till veggies are tender, but not cooked all the way through..salsa consistency..( you may have to taste test to determine salsa consistency..lol) Roughly( guessing ) 20-30 min..give or take( I didn't time it)
- 11. When done..place in colander and drain.. Shake colander a few times..place in a bowl to mix and cool..
- 12. Now, take your cooled down, yummy, tomatoey sauce and stir in about 3-4 TBL. Of it, to the veggie mix.,
- 13. Add a few twists of the sea salt..stir. Done:)
- 14. Taste..keep in mind that the creole seasoning and the cumen go a very long way..you can always add more heat if needed..but remember..less is better as you have the heat from the jalepeno s to consider also...
- 15. Before you adjust according to taste..make sure your tomato sauce has been stirred in first.. Also add a few( very little) sprinkles of garlic powder..barely so as there is only the slightest hint..
- 16. Stir, jar up, and refridgerate..also, keep in mind, that while this is setting overnight in the fridge..your flavors are gonna get stronger as they have a chance to meld together better..:)
- 17. I mixed this according to the way I like it..tomato, pap at ratio is larger then onion ration( not fond of raw onions), and a little jalepeno goes a long way..lol..the first time I made this I left out the green pepper..I did put some in the second batch..either way is good..your choice..:)
- 18. And lastly..? After sitting over night in fridge...ENJOY! Unless you can't wait..lol..then let it set in fridge for at least a couple of hrs.. Makes 20 oz.b
- 19. The rest of the sauce you can jar up and save it to create something else really yummy..:) Like I did..:) I used it to make my chille last night..:)
- 20. NOTE: after it had refridgerated..adjust taste as desired..or if it is great..?? Just grab whatever and start dipping..:) ENJOY!
More about "garden fresh salsa in a jar recipes"
HOW TO MAKE AND JAR SALSA FROM SCRATCH - DELISHABLY
From delishably.com
FRESH GARDEN SALSA RECIPE - HAPPY MOTHERING
From happy-mothering.com
GARDEN FRESH SALSA - IN A JAR | RECIPE | GARDEN FRESH SALSA, …
From pinterest.com
FRESH GARDEN SALSA RECIPE - SIMPLE AND SAVORY
From simpleandsavory.com
FRESH GARDEN SALSA RECIPE (EASY!) - THE GARDEN GRAZER
From thegardengrazer.com
DELICIOUS FRESH GARDEN SALSA: HOW TO WATER BATH CAN
From spruceacreshomestead.com
BEST GARDEN FRESH SALSA RECIPES
From alicerecipes.com
FRESH GARDEN SALSA ( BEST HOMEMADE SALSA) - RUCHISKITCHEN
From ruchiskitchen.com
HOW TO MAKE THE BEST CANNED SALSA - OUR TRIED & TRUE …
From oldworldgardenfarms.com
BEST FRESH GARDEN SALSA RECIPE - SIMPLY STACIE
From simplystacie.net
3 INCREDIBLY TASTY GARDEN SALSA RECIPES - GROWVEG
From growveg.com
73 WAYS TO USE UP A JAR OF SALSA - TASTE OF HOME
From tasteofhome.com
GARDEN FRESH SALSA IN A JAR RECIPES- WIKIFOODHUB
From wikifoodhub.com
GARDEN FRESH SALSA RECIPE | HYMNS AND VERSES
From hymnsandverses.com
FRESH GARDEN SALSA RECIPE - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
GARDEN FRESH SALSA IN A JAR RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love