Savory Salsa Recipes

SWEET & SMOKY SALSA

Steps:

• Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 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 15 minutes. Remove jars and cool.

SAVORY SALSA

Steps:

• Place tomatoes into boiling water for 1 minute or until skin cracks then immediately place in cold water, peel and core tomatoes and cut into chunks.
• cut up rest of fresh ingredients.
• juice limes.
• drain and rinse black beans (8 cans is a pronounced black bean salsa, if you want less beans adjust accordingly to your liking).
• Simply put all ingredients into a large pot, 1 1/2 gal or bigger and bring to a slow boil.
• Slow boil for 10 minutes uncovered.
• place in pint jars, put on lids and boil in canner for 10 minutes.
• Makes about 15-16 pints (with 8 cans of black beans).
• Variations -.
• If you want it hotter you can use more jalapenos, hotter peppers or add red pepper flakes/crushed red pepper to your taste.
• Soak 7-8 ears of sweet corn in water for 30 minutes and then roast corn in the husks on the grill until done (20-30 minutes turning frequently), de-husk corn and cut off cob. Add corn to salsa for a black bean - roasted corn salsa or eliminate beans for a roasted corn salsa.
• No beans and no corn for a very tasty "regular" salsa.
• Use 2 more limes and no vinegar.