Jalisco Salsa Recipes

JALISCO SALSA

Steps:

• 1. place your tomatoes and all your peppers on a heavy comal,or a broiling pan . cook under high broil til tomatoe are charred and cooked through out. Peppers should be charred all over but NOT burned.this step takes me about 20 minutes checking a couple times to turn for even doneness .You might have to pull some out sooner than others with long tongs.
• 2. Once cooked add all hot ingredients immediately into food processor or blender. NOTE: Do not remove the stem divot on the tomatoes,but use tongs and scissors to remove chili stems first.
• 3. add all spices except fresh cilantro.
• 4. pulse for 1 min. then add cilantro and RAW chopped onion and a drizzle of extra virgin olive oil. Continue to pulse til desired consistency.

FIESTA SALSA

Steps:

• Prepare canner, jars, and lids according to manufacturer's instructions.
• Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan.
• Heat to a boil. Reduce heat and simmer 5 minutes.
• Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Process in boiling water canner for 35 minutes, adjusting for altitude.

SALSA - AY JALISCO! COPYCAT RECIPE

Steps:

• Combine Rotel tomatoes and tomato sauce together in a large bowl.
• Stir in yellow onion and jalapenos.
• Stir in cilantro.
• Cover and refrigerate for at least 30 minutes.

JALISCO SALSA

Steps:

• Clean all fresh ingredients and drain very well all canned ingredients to eliminate vinegar taste.
• Dice, chop, or slice everything to your own tastes. Some salsas are very uniform and liquid. Others are very coarse or chunks with little extra liquids. Prepare for yourself.
• Put all into a glass bowl. Squeeze the limes and lemons into the mixture to marinate the salsa. Cover and refrigerate overnight.
• Before serving, drain part off excess liquid, add the beans and let sit a few minutes. Serve with chips of choice.

GREEN SALSA, JALISCO STYLE

Steps:

• Peel and rinse the tomatillos. Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and broil, turning often with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. They wont all be ready at the same time, so remove the ones that are ready before the rest. Set aside.
• Add the chiles to the griddle, turning the over constantly, until they darken, again being careful not to burn them.
• Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.