Kickin Salsa Recipes

KICKIN' SALSA

Kickin' Salsa image

Spicy, tangy, fresh, a real crowd pleaser. If you don't have fresh tomatoes on hand substitute 4 15 ounce cans of diced tomatoes.

Provided by Stoblogger

Categories Sauces

Time 30m

Yield 10 , 10 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs tomatoes, fresh vine ripened (washed, and cut into small chunks)
3 large jalapenos (seeds removed, but saved)
2 tablespoons cilantro (chopped)
1 medium onion, sweet (chopped)
2 garlic cloves (chopped)
1 lime, juice of
1 tablespoon salt
1 tablespoon balsamic vinegar (can substitute regular white)
1 tablespoon hot chili oil (*seasoned oil, not heated)
1 1/2 teaspoons caribbean jerk seasoning
1 teaspoon McCormick's salt-free all-purpose seasoning

Steps:

Chop and prepare all the vegetables (first 5 ingredients), combine and toss them together in a large bowl.
Squeeze lime juice over the mixture.
Add the remaining 5 ingredients and toss together.
This recipe should be mild to medium hot. If you like it hot, toss in a few jalapeno seeds.
Cover with Saran wrap, refrigerate, and allow the flavors to blend for a couple of hours before serving.
(*If you don't have hot chili cooking oil, put 1 tablespoon of cooking oil in a small bowl with 5 or 6 jalapeno seeds, microwave for 15 to 20 seconds.).

ROCKIN' SALSA

Rockin' Salsa image

This is a recipe I came up with by combining two of my favorite recipes into one awesome recipe. You can make this salsa as hot as you want by adding more peppers.

Provided by Tami

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time 6h5m

Yield 64

Number Of Ingredients 15

Ingredients

1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
6 pounds fresh tomatoes, peeled and chopped
2 banana peppers, chopped
3 green bell peppers, chopped
3 (6 ounce) cans tomato paste
½ cup white vinegar
2 tablespoons garlic powder
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
¼ cup brown sugar
¼ cup white sugar
8 pint canning jars with lids and rings

Steps:

Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 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). Refrigerate after opening.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.9 g, Sodium 229.6 mg, Sugar 4.2 g

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