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.

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 !

Summer Salsa Recipe

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

SALSA RECIPE INGREDIENTS

• 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)

SALSA RECIPE INSTRUCTIONS
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!

Authentic Mexican Basic Tomato Salsa Recipe

Authentic Mexican Basic Tomato Salsa Recipe
A great salsa recipe to try !
Salsa Recipe INGREDIENTS
* avocados
* 2 large, red ripe tomatoes, peeled and seeded
* 1 garlic clove peeled
* 1 Anaheim green chili, seeded and cut into thirds
* 3 green onions, cleaned and cut into 1 inch pieces
* 4 oz canned chopped green chilies
* 1 to 3 whole jalapeños, deveined and seeded
* 1/4 cup fresh Cilantro, chopped
* 1 teaspoon olive oil
* 1 Tablespoon lime juice
* salt and pepper to taste
* ¼ cup ice water

Salsa Recipes INSTRUCTIONS

This authentic Mexican tomato salsa recipe is very easy to make. It sure is easier and a heck of a lot quicker to reach for a blender, but we love the chunky, rustic texture of salsas made in a molcajete, or traditional Mexican mortar. And spices ground against the rough black basalt give off truly potent aromas - which make our meals all the more flavorful.

Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.

In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.

Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

You want to see bits of all the vegetables through out the salsa.
Salt and pepper to taste.
Pour into a serving bowl and allow to season for approximately one hour.
Just before serving mix in the 1/4 cup of ice water to cool the salsa.
Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.

Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole.

This healthy homemade tomato salsa recipe is great with everything. The salsa recipe is ready to serve...nice ! Enjoy it !
basic-salsa recipe

Anaheim Chile Salsa Verde

Anaheim Chile Salsa Verde
A nice salsa recipe to try !
INGREDIENTS

* 6 fresh green Anaheim chiles (about ¾ pound)
* ¾ pound fresh tomatillos or 1-¼ cups drained canned tomatillos (about half of a 28-ounce can)
* 1 cup chicken broth
* 2 garlic cloves
* 1 cup packed fresh cilantro sprigs

INSTRUCTIONS
Preheat broiler. Arrange chiles on rack of a broiler pan and broil about 2 inches from heat, turning them frequently, until skins are blistered and charred, 8 to 12 minutes. (Alternatively, if using a gas stove, lay chiles on their sides on racks of burners and turn flames on high. Char chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.) Transfer chiles to a bowl and let stand, covered, until cool enough to handle.

Wearing rubber gloves, peel chiles. Cut off tops and discard seeds and ribs.

Remove husks from fresh tomatillos and rinse tomatillos under warm water to remove stickiness. In a saucepan, simmer tomatillos, broth, and garlic until tomatillos are tender, about 10 minutes if using fresh tomatillos and about 5 minutes if using canned. Add chiles to tomatillo mixture.

Cool salsa slightly and in a blender pulse until coarsely chopped (use caution when blending hot liquids). Salsa may be made up to this point 2 days ahead and cooled, uncovered, before being chilled, covered. Bring salsa to room temperature or reheat before proceeding.

Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped (use caution when blending if salsa is heated) and season with salt. The salsa recipe is ready ..enjoy it !

Avocado with Alligator Pear Salsa

Avocado with Alligator Pear Salsa
A salsa recipe to try !

INGREDIENTS
* 4 ripe alligator pears, cool but not chilled
* 2 Tbl olive oil
* - Juice from ½ lime
* 2 small green onions, chopped into 1 inch pieces
* 2 dashes of Tabasco
* Salt and pepper to taste
INSTRUCTIONS
Cut 3 of the avocado into thin slices. First cut in half lengthwise and remove the pit.
Slice each half in half again. Peel the quarters by slipping your thumb between the flesh and the skin, just sliding down to separate the two.
Slice each quarter into 4 lengthwise slices and gently fan them out on a small salad plate.
Allow 8 slices per plate. Quarter and peel the remaining aqucate and blend with all the other ingredients, olive oil, lime juice and green onions.
Blend into a smooth sauce and season to taste with the Tabasco, salt and pepper.
Drizzle a ribbon of Alligator Pear Salsa over the avocado slices.
The salsa recipe is ready to serve immediately.

SPICY TOMATO SALSA

SPICY TOMATO SALSA ...another great salsa recipe...try it..!

INGREDIENTS

• 6 pounds tomatoes (about 12 large)
• 9 dried hot chilies, seeds removed
• 15 cloves garlic, peeled and minced
• 3 cups diced red onion
• 6 jalapeño peppers, seeded and diced
• 1 1/2 cups chopped cilantro, packed tightly
• 1 tablespoon salt
• 3/4 teaspoon dried red chili flakes
• 3/4 cup red wine vinegar, 5% acidity

INSTRUCTIONS
Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.
Peel, seed and dice tomatoes into 1/4-inch size pieces. Place chilies in a small bowl. Pour boiling water over chilies just to cover. Secure plastic wrap over bowl and allow peppers to steep for
15 minutes. Drain half the water from chilies. Purée chilies and remaining water in blender for 1 minute or until smooth. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes or until mixture has thickened. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a Ball® Bubble FREER™ or a nonmetallic spatula.
Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.
Process 15 minutes in a boiling-water canner. The salsa recipe is ready to serve...enjoy it !

chili-salsa.