Grandmas Salsa Recipes

GRANDMAS CUCUMBER RELISH

Steps:

• 1. using a food processor or food mill, chop the vegetables to a medium-fine texture.
• 2. Place the vegetables in a bowl with the salt and enough water to cover. Stir the mixture, and place a plate or a piece of plastic wrap over the bowl and let stand for 1 1/2 hours.
• 3. Drain all the liquid from the vegetables and put them in a large pan.
• 4. In a large bowl, combine sugar, flour and spices. mix well. Add vinegar and 2 cups of water then whisk till smooth. Pour over vegetables. combine well.
• 5. Heat to boiling, reduce heat and cook stirring constantly until relish becomes very thick (approximately 30 to 35 minutes).
• 6. Fill clean hot jars, leaving 1/2 inch space below rim. Wipe the rims clean and seal.
• 7. Place jars upside down for 10 minutes. Return to upright position and cool.
• 8. Check the bottles to ensure they have sealed. Label and store in a dry place. Relish is good for 1 year.

GRANDMA SKERSTON'S SECRET SALSA

Steps:

• Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl.
• Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.

GRANDMA'S SALSA

Steps:

• Skin tomatoes. (I place tomatoes in boiling water for 45-60 seconds or until skins split - remove from water and peel.)
• Rough chop and remove seeds from tomatoes.
• Combine all ingredients in large sauce pan. Bring to boil. Lower heat and simmer 45 minutes stirring often.
• Pour into hot sterile jars. Wipe down rim of jar. Screw on lid and hand tighten.
• Place in boiling water bath and process for 15-20 minutes.
• Tip: Be sure and label your batches. As the summer progresses peppers can get hotter. I also sometimes blend the batch before I can.