Genies Magic Salsa Recipes

GENIES' MAGIC SALSA

Steps:

• Remove husks from tomatillos and rinse well. Cut in half and broil, cut side down, close to elements, until about half of the skin of each is blackened.
• Remove as much of the skin as will peel off, paper-like, without taking the flesh with it. Some skin in the salsa is ok, but skin adds a bitter flavor.
• Place the roasted tomatillos in a blender and pulse until mostly but not completely liquified. Pour into a small mixing bowl, leaving a little in the blender. Add brown sugar to taste, just enough to cut any residual bitterness in the tomatillo mixture.
• Dice the tomatoes and red onion. Peel the avocado, remove any dark spots, and dice -- do not squash, this isn't guacamole.
• Finely mince the garlic, and chop the celantro. Add the prepared ingredients, plus cumin, salt, and lime juice, to the tomatillo mixture and gently fold together.
• Chill this mixture while you make the dressing.
• Dressing: Slice the three peppers in half lengthwise, removing white core, seeds, and stem. Broil as you did the tomatillos but do not remove the skin. Place the roasted peppers in the blender with oil, vinegar, and any tomatillo left there. Pulse to break up the peppers, then run on medium speed until the mixture is almost smooth. This is the flavor kick of the salsa, to be added to your taste. Start with half, gently stir in, sample, and add more as you like. (It won't be extremely hot even with all of the dressing.).

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.

MAGIC BULLET SEVEN-SECOND SALSA

Steps:

• Place all ingredients, IN THE ORDER THEY ARE LISTED, into the tall cup (you may need to cut up the tomatoes).
• Twist on the cross blade and place the cup onto the power base.
• Give it several quick pulses. Do not over-process -- salsa should be chunky.
• Remember to apply a bit of counter-clockwise pressure to the cup to keep it from locking-on.

JOANNA'S SALSA

Steps:

• Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.