Tays Hot And Spicy Salsa Recipes

TAY'S HOT AND SPICY SALSA

Steps:

• Put everything but the tomatoes in a food processor. Chop until diced.
• Add the tomatoes.
• Serve with chips.
• Cook's Note: This recipe can be very hot and can be made without the jalapeno seeds and veins to make it less hot.
• House Seasoning:
• 1 cup salt, 1/4 cup black pepper,1/4 cup garlic powder.Mix ingredients together and store in an airtight container for up to 6 months.

JEN'S FRESH AND SPICY SALSA

Steps:

• In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.

SPICY COCKTAIL SALSA

Steps:

• Place all of the ingredients in a blender or food processor fitted with the metal blade. Puree until smooth. This salsa can be stored in the refrigerator up to 2 days. Serve cold.

SPICY CHUNKY SALSA

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot., Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes., Ladle hot mixture into 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.