THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
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.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
THE BEST RESTAURANT-STYLE SALSA
This is the best restaurant-style salsa recipe-at least, by our family's estimation! It's pretty straightforward to make, and you can't help but dunk chip after chip after chip!
Provided by Kaitlin
Categories Condiments
Time 35m
Number Of Ingredients 10
Steps:
- Heat a grill over medium-high heat.
- In a large bowl, toss the tomatoes in a drizzle of any high smoke point oil. Grab your peppers and onion, and walk them out to the grill. (You can also use an indoor grill pan or a cast iron skillet for this step. I've also had good results just charring the onion and jalapeno straight over a gas burner.)
- Toss the oiled tomatoes, peppers and onion onto the grill. The goal is for the skin of the peppers and the edges of the onion to get some char, for the tomato skin to get blistered enough that you can peel it off, and for the raw edge to get taken off of most of the tomato. Don't let it get overcooked and mushy, though.
- Remove the tomato, peppers, and onion from the grill. Put the tomatoes back in the same bowl you used to toss them in. Cover the bowl with a plate to let the tomatoes steam. This will help remove the skin. Use the blade of a knife to scrape the skins off of the peppers, and remove seeds as desired (we do not remove them).
- Transfer the peppers to the bowl of a food processor along with the onion, garlic, and cilantro. Pulse a few times until coarsely chopped.
- Using your fingers, peel the tomatoes. The skin should come off easily. If you can't get every last bit of skin, don't worry. Add the tomatoes to the food processor, along with the white vinegar, salt, and liquid smoke. Pulse until you reach your desired consistency (from chunky to runny).
- Pour the salsa into a resealable container and transfer to the refrigerator. The salsa is best served chilled, so let it sit for at least 1 hour in the refrigerator, or ideally overnight, before serving.
Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 394 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
FIERY HOT RESTAURANT STYLE SALSA
After being inspired by a recipe I found on Pinterest, I decided to enter a salsa competition at work. I broke out the blender and purchased some basic salsa ingredients in bulk and started creating! This is a restaurant style salsa made with lots of jalapenos!
Provided by Julie C.
Categories Sauces
Time 15m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender or food processor and pulse/blend until combined.
Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 679.6, Carbohydrate 4.1, Fiber 0.9, Sugar 1.6, Protein 0.7
DANIEL'S RESTAURANT STYLE SALSA
After being inspired by a recipe I found on Pinterest, I decided to enter a salsa competition at work. I broke out the blender and purchased some basic salsa ingredients in bulk and started creating! This is a restaurant style salsa made with culinary direction from my son, Daniel!
Provided by Julie C.
Categories Sauces
Time 15m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender or food processor and pulse/blend until combined.
Nutrition Facts : Calories 15.6, Fat 0.1, Sodium 485.1, Carbohydrate 3.8, Fiber 0.8, Sugar 1.3, Protein 0.7
RESTAURANT STYLE MEXICAN SALSA
I found this on another web site, its more like the dipping sauce they give you with the chips while you are waiting on your food to arrive. It has a good flavor and you can make it as hot as you want. It is better after it has been in the fridge for a day. Enjoy!!
Provided by Carolyn Poston
Categories Sauces
Time 3m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Put in a blender and precess briefly. It has only a slight texture.
- Refrigerate.
Nutrition Facts : Calories 636.5, Fat 27.2, SaturatedFat 2.9, Sodium 1892, Carbohydrate 93.3, Fiber 9.6, Sugar 13.7, Protein 12
RESTAURANT STYLE SALSA
You sit down at a Mexican restaurant and they bring you a bowl of chips and salsa. You have one chip, dip it, but can't stop there. You continue until all the chips and salsa are gone and ask for more. This is that salsa. It is great on any dish from tacos to scrambled eggs. Adjust the amount of jalapeno peppers and salt to suite your own palate. With the two Jalapenos, this version is spicy.
Provided by Groony1
Categories Sauces
Time 15m
Yield 3-4 cups
Number Of Ingredients 8
Steps:
- Pan roast with, no oil, the unpeeled garlic cloves and jalapeno peppers on medium-high until skins are darkened on all sides. About 5 minutes for the jalapenos and 8-10 minutes for the garlic.
- Peel garlic and add to food processor with jalapeno and onion. Process until ingredients are finely minced. (de-seeding the jalapenos or only using one will result in a medium heat salsa).
- Add all remaining ingredients (tomatoes, cumin, cilantro, lime juice, and salt) and process until smooth.
- Cool for one hour in refrigerator prior to serving.
Nutrition Facts : Calories 71.1, Fat 0.8, SaturatedFat 0.1, Sodium 1569, Carbohydrate 15.7, Fiber 4.1, Sugar 8.5, Protein 3.2
TOMATO SALSA FOR CANNING - MEDIUM HEAT
Make and share this Tomato Salsa for Canning - Medium Heat recipe from Food.com.
Provided by soveria
Categories Mexican
Time 35m
Yield 10 pints
Number Of Ingredients 12
Steps:
- Start boiling water for canning.
- in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes.
- Fill jars, leaving 1/2 inch headspace.
- Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight.
- Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.
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