Hot Sweet No Tomato Salsa Recipes

NON-SPICY SALSA

Steps:

• Combine onion and garlic in a food processor; process until finely chopped.
• Pour tomatoes into a bowl. Stir in chopped onion and garlic. Add cilantro, cumin, oregano, and parsley.

SURPRISINGLY TASTY TOMATO-LESS SALSA

Steps:

• 1. Chop green onion and all peppers. (De-vein and de-seed peppers before chopping. I leave in only the Serrano's veins and seeds for a MEDIUM heat. For HOT heat, leave the jalapenos' veins and seeds in also.) Add to bowl.
• 2. Next, chop and add cilantro, red onion and garlic to mixture. Stir.
• 3. Drizzle very lightly with oil, (about 2 teaspoons.) Then add red wine vinegar. Salt and pepper to taste. (I add about a teaspoon of each.) Stir, making sure to coat everything with oil and vinegar.
• 4. Serve with chips or as a topping for tacos, nachos, burgers... endless choices. (Add to a large container of sour cream to make a unique, spicy dip.)

SWEET AND MILD COOKED TOMATO SALSA

Steps:

• Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

HOT-SWEET NO TOMATO SALSA

Steps:

• Pare and halve cucumber, remove seeds, discard, chop cucumber finely.
• Mix cucumber with pimentos, chopped as necessary to make a finely textured salsa, the parsley, green onion, lime rind, lime juice, sugar and red pepper flakes.
• Stir in papaya or mango for a tropical taste, cantaloupe will do in a pinch.
• Cover and chill until serving time.
• Serve as a dip or spread for Triscuits.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

MILD TOMATO SALSA

Steps:

• In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. , Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently., Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.