White Salsa Recipes

THE BEST CANNING SALSA

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.

MEXICAN WHITE SALSA

Steps:

• 1. Place garlic and olives into food processor and blend till chopped. Add in rest of the ingredients into food processor and blend till all combined.
• 2. Place sauce in mason jars or something similar and refrigerate at least 24 hrs
• 3. After the 24 hours is up serve on anything!! Chips, tacos, fries, rice, anything tastes good with this sauce. Refrigerate leftovers

WHITE SALSA

Steps:

• Mix all ingredients.
• Chill as least 3 hours.

MEXICAN WHITE SAUCE

Steps:

• Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

YAYA'S SALSA BLANCA (WHITE SAUCE)

Steps:

• Dissolve flour in 1/2 cup of milk (or soymilk). Set aside.
• Warm the remaining milk in a saucepan, over med heat. Do not let it boil.
• Add butter (or margarine), salt, pepper and nutmeg. Do not be afraid to use the nutmeg, it makes the sauce!
• Add the dissolved flour/milk mixture. Whisk over med heat until it thickens.
• For an even richer sauce, remove from stove and quickly whisk in an egg yolk.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.