| 24
ripe, medium sized tomatoes
2 Large onions
2 Large Green Bell Peppers
1 ½ Cups Sugar
2 Teaspoons salt
1 ½ Apple Cider Vinegar
1 6-12 ounce can/bottle hot or medium salsa (Pace
brand works well)
Peel and mash tomatoes. Chop onions and peppers.
Combine all ingredients in a large pot and bring
to a boil. Lower heat and simmer for approximately
2 hours, or until thickened.
Spoon into hot, sterilized pint bottles, process
lids and rings as per package instructions and put
into water bath canner. Make sure bottles are covered
with at least 1 inch of water. Boil for 10 minutes
in canner, cool, make sure lids have sealed, date
and store for up to two years in a cool dark place.
Sue Nielson Monroe Utah Stake,
Monroe Utah USA |
30
medium to large tomatoes
4-6 large onions
6 large green bell peppers
6-12 jalapeño peppers
6 Serrano or Anaheim peppers
15 tomatillos
1 large bunch cilantro
1 Tablespoon salt
4 limes, juiced
1 cup sugar
1 cup apple cider vinegar
Scald, peel and chop tomatoes, place
in large pot. Chop onions, and all peppers, taking
care to wear rubber/plastic gloves while chopping
hot peppers and add onions and peppers to tomatoes.
Scald and husk tomatillos, puree them and add to tomato
mixture. Chop cilantro and add to other ingredients,
add salt, lime juice, sugar, vinegar and stir well.
Bring to boil then lower heat and simmer for at least
an hour, simmering longer will ensure a thicker salsa.
Pack into sterilized pint or quart bottles, clean
tops of bottles and add lids and rings per instructions
listed on the package of lids. Cook in a water bath
canner, 10 minutes for pints, 20 for quarts, usually
makes about 10-12 quarts.
Connie
Sorensen Gunnison Utah Stake, USA
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1
bottle Old El Paso Lime & Garlic Medium
4 tomatoes *
1 sweet onion
1 bunch cilantro
1 small can chopped green chile's
1 tsp salt
juice from 1 lime
Dice tomatoes,
onion, and cilantro. Put in blender, add all other
ingredients and blend to desired consistency.
This recipe
was given to me by a very close friend of ours, Shawn
Adamson. He died a couple of years ago so it has extra
special meaning when I make it.
*
Tomatoes should be as close to home grown as possible
cause it makes a big difference. I can usually tell
by the smell of the stem if they have any flavor.
Ann
Marie Nielson Pleasant Grove Utah, USA
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10
Tomatillos
6 oz Green Tomato, Unripe
2 Tablespoons Finely Chopped Scallions
3 Serrano Chilies, Chopped
2 Tablespoon Chopped Cilantro Leaves
½ teaspoon Sea Salt, To Taste
1/3 c Water
Roughly chop the tomatoes, add
a little at a time with the rest of the ingredients
to a blender jar, and blend for a few seconds with
each addition until the sauce has a rough consistency.
The key to Salsa Vaerde is the tomatillos
... don't know where you're from, but if it's the
west or southwest, you'll probably find them in
the super...if not, they are available canned in
a Mexican food section.
Makes 2 cups.
From
www.recipesource.com
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2 Garlic
cloves
3 Scallions
1/2 cup Parsley leaves
1/4 cup Cilantro
1 Pickled jalapeno pepper
13 oz Tomatillos (fresh or canned)
4 oz Mild green peppers (chopped)
1/4 teaspoon Hot pepper sauce
1 teaspoon Salt (or to taste)
Drop the garlic through the feed tube of a food
processor with the
metal blade in place and motor running to chop finely
(about 10
seconds.) Add the scallions, parsley, cilantro,
and jalapeno and chop finely (about 6 pulses of
the motor). Add the tomatillos and process until
pureed, about 5 seconds. Add the remaining ingredients
and pulse 2 times to mix. Refrigerate, covered.
Recipe from Pleasures of Cooking
magazine, Jan/Feb. 1987, p.10 11.
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4
Roma tomatoes (you know the ones that are shaped
like eggs)
2 limes
1 green chilli (about 2 ½ inches long)
1 Spanish onion (the red ones)
1 good handful of fresh cilantro
Blanch
the tomatoes and peel off the skins, de-seed and
chop into very very fine pieces, maybe the size
of your little finger nail and again sliced into
quarters (a lot of slicing!) chop up the chilli
the same way, and again with the Spanish onion.
Roll
the lime on the counter with some force to get all
of the juices flowing and cut in half. Juice the
lime and add the "bits" as well. Then
add the cilantro well chopped to the mixture and
sit in the fridge for 30 minutes before serving.
No longer or it will go squishy.
This
all has to be hand chopped as blending the individual
ingredients just doesn't work! The lime juice after
being in the fridge should be enough to be level
with the ingredients. Not to much or too little.
I sometimes add a third lime if I feel like.
Serve
with corn chips. Its very simple, but tastes FANTASTIC!
Suzi Perryman Normanhurst ward
in Greenwich Stake (Sydney, NSW Australia) |
| TROPICAL
SALSA with GRILLED MANGO |
|
1 ripe mango, peeled and sliced 1/4 inch thick
2 teaspoons olive oil
1/4 cup finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 jalapeno pepper, finely chopped
1 lime, juiced
2 teaspoons white sugar
½ teaspoon salt
1
teaspoon grated fresh ginger or ½ teaspoon
powdered ginger
Preheat an outdoor grill for high heat. In a mixing
bowl, toss mango slices with oil to coat.
Lightly oil grate, place mango slices on grill.
Cook for 4 minutes on each side, until nicely browned
with grill marks.
Remove
mango from grill, cut into small cubes, and transfer
to a mixing bowl. Stir in onion, red pepper, jalapeno
pepper, lime juice, salt, sugar, and ginger. Serve
at room temperature, chill until ready to serve,
or serve hot by heating through in a nonstick skillet.
This salsa is a great accompaniment for fish or
chicken.
From
www.allrecipes.com
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2
cups shredded Monterey Jack cheese
5 green onions, chopped
1 avocado - peeled, pitted and diced
1 tomato, chopped
1/4 cup chopped fresh cilantro
1 (4 ounce) can diced green chiles
1 (6 ounce) can chopped black olives
1 cup zesty Italian dressing
1 teaspoon monosodium glutamate (MSG)
In a medium bowl, mix together cheese, onions, avocado,
tomato, cilantro, chile peppers, olives, dressing,
and monosodium glutamate.
Serve.
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| 4
cups fresh chopped peaches
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
3 minced jalapenos (recipe calls for 4, but three
is still quite a bit of a bite)
1/4 cup fresh chopped cilantro
3 cloves garlic minced
1-1/2 teaspoons ground cumin
1/4 cup distilled white vinegar
1 teaspoon lime zest
1/4 cup white sugar
49 grams pectin
3-1/2 cups sugar
In large sauce pan combine peaches, onion, pepper
cilantro, garlic, cumin, vinegar, and lime zest.
Stir together pectin and 1/4 sugar. Bring to boil
and stir in 3 1/2c sugar, boil for 1 min, stirring
constantly. Remove from heat and stir for 5 more
min. Put into jars with 1/4inch headspace and process
for 15 min (although I found it takes a bit longer
than that..)
It is great tasting and I think will go really well
with fish or chicken!
Heather
Hales, Alma 6th Ward, Alma Arizona Stake, USA
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Salsa
Gardening
My family loves salsa. They use it as a dip, a condiment,
an ingredient in omelets, quesadillas, salads. We use at
least 60 quarts a year. To that end much of our garden space
is taken up with the ingredients for salsa. We like the
way it tastes when we have grown the majority of the ingredients
in the bottle ourselves. Here are a few tips for a great
“salsa garden”
Grow
several types of tomato. We use beefsteak, or other large
tomato, better boy or other slicing tomato and Roma tomatoes.
Don’t go crazy growing onions. We have found that
one good row provides plenty for salsa and for storage.
(Onions can be chopped and frozen in bags without any other
prep, and then can be dropped into recipes such as soup
or stew).
Take time to check out all the types of peppers available
in your area. There are dozens. You will want at least 4-6
large green bell pepper plants. (Peppers are a bit touchy,
you have to protect them from extra cold nights and water
them a bit extra if it is really hot). There are so many
variety of hot peppers that you need to talk to your nursery
owner for information about which type thrives in your area.
In Utah we can grow jalapeños, Anaheim, habanero,
Serrano, cherry peppers and many others.
Tomatillos
are a must for our salsa garden, we can buy the plants at
our nursery, but if you can’t find the plants or they
are incompatible with your climate, you can use the canned
ones from the supermarket.
Black plastic can be the salsa gardener’s best friend.
You lay it down, cut out the holes for your tomatoes, peppers,
tomatillos, and it keeps the weeds down and the water in.
It isn’t practical to use with onions as they are
planted a bit differently.
When
the harvest comes in it is a good idea to have rubber/latex
or plastic gloves on hand for even picking hot peppers and
remember not to touch your eyes when you have been handling
them. Even when gloves are worn, wash hands thoroughly after
handling.
A food processor or chopper is also a great thing to have
if it fits into your budget. If not, chopping by hand as
a team with your family or friends makes for a fun day.
For
bottling please follow USDA (or equivalent standard for
your area) guidelines. These can be accessed in the USA
from the USU extension page. Www.extension.usu.edu
Whether
you have a small window sill garden or an acre of land to
plant, you can successfully grow the ingredients for salsa.
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