Thursday, September 15, 2011

Chipotle Salsa Recipe

Chipotle Salsa Recipe

Chipotles are a hot spicy smoked red chili used in Mexican food recipes, especially in salsa.

* 6 small tomatillos, husked
* 5 large garlic cloves
* 4 plum tomatoes
* 1/4 large onion
* 3 canned chipotle chiles in adobo, seeded and finely chopped, with 2 teaspoons of the adobo sauce
* 3 tablespoons finely chopped fresh cilantro
* Coarse salt
* 1/2 teaspoon sugar

First of all heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes.
Transfer the vegetables to a plate and let cool.
And then put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped.
Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.
The salsa is ready to serve...enjoy !

Wednesday, September 7, 2011

Caribbean Salsa

Caribbean Salsa Recipe

* 2 Tablespoon diced peeled onion
* 2 cups tomatoes,seeded and diced
* 1 habanero chile, seeded and finely minced
* 1 small red bell pepper, seeded and cut into 1/4-inch pieces
* 1/2 cup crushed pineapple, drained
* 2 limes, juiced
* 1/4 cup chopped fresh basil
* salt to taste

First of all place the diced onion in a fine mesh strainer, rinse with cold water, drain and pat dry between layers of paper towels.
And then combine with tomatoes, red bell pepper, pineapple, lime juice, basil, chile and salt.
Chill at least 30 minutes before serving.
Serve as dipping salsa or with your favorite grilled fish or seafood...enjoy the salsa !

Sunday, August 21, 2011

Bernie's Classic Canning Salsa Recipe

Bernie's Classic Canning Salsa Recipe

Salsa Recipe Ingredients:

# 8 cups chopped/drained paste-type tomatoes
# 45 oz tomato sauce
# one small can (6 oz.) tomato paste
# 10-16 cloves garlic, as desired
# 4 cups chopped bell pepper
# 2 Tablespoons minced Habenero pepper
# 2 small cans (4.5 oz.) chopped chilies
# 3 cups finely chopped onion
# 2 teaspoons salt
# 1 1/2 teaspoons chili powder
# 3/4 teaspoon cumin
# juice of 1 lime
# 2 Tablespoons chopped fresh cilantro
# 2 teaspoons Xanthan gum or 2 Tablespoons corn starch

Salsa Recipe Instructions

Drain tomatoes and save liquid. Combine all ingredients except Xanthan gum/corn starch in a heavy pot and bring to a low boil for 15 minutes.

Blend Xanthan gum or dissolve corn starch in 3 cups saved tomato liquid and add to salsa. Continue boil for 5 minutes.
Note:If not using either thickening agent, be very stingy adding tomato liquid back to salsa, as it will get too thin.
Refrigerate overnight and serve as fresh salsa or pressure can at 10 PSI for 25 minutes for pint jars. Yields 8-10 pints.

Monday, August 15, 2011

Best Recipe for Salsa

Best Recipe for Salsa

Salsa Recipe Ingredients

* 6 large seeded chopped peeled tomatoes
* 2 cups seeded chopped green peppers
* 1 cups seeded jalapeno pepper, chopped
* 3/4 cup chopped onion
* 1 1/2 teaspoon salt
* 2 cloves minced garlic
* 1 1/2 cups cider or wine vinegar

Salsa Recipe Instructions

1. Combine tomatoes, peppers, onions, salt, garlic, and vinegar in a large pot.
2. Bring to a boil, reduce heat and simmer 20 minutes.
3. Pour into hot jars leaving 1/4 teaspoon head space an adjust the caps
4. Process for 30 minutes in boiling water bath.
5. Yields: 6 half pints or make fresh and store in refrigerator.
Enjoy the salsa recipes....nice !

Monday, August 1, 2011

Summer Salsa Recipe

Try this tasty Mexican salsa recipe...the Summer Salsa...great one !

  • 4 Lrg Tomatoes Diced
  • 1 Lrg Yellow or White Onion Diced
  • 2 Jalapeno Peppers Chopped
  • 3 Serrano Chili Peppers Chopped
  • 1/4 Yellow Bell Pepper Diced
  • 1/4 Green Bell Pepper Diced
  • 1/4 Garlic Clove(Minced)
  • 1/2 cup finely chopped Cilatro
  • 1/2 cup Chopped Green Onions
  • 2 Tomatillos
  • 1 lemon (juice only)
  • 1 tsp White Vinager
  • Salt ( 2 pinches)
  • Pepper ( 2 pinches)
Combine all vegetables together in a large bowl and squeeze in lemon juice and vinager, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours and enjoy it with Mexican meals!