Blue Ribbon Fresh Salsa Food

BLUE RIBBON SALSA RECIPE FOR CANNING

Steps:

• 1 For this salsa recipe prepare jars and lids according to manufactureru2019s instructions for sterilized jars. Keep jars hot.
• 2 Preparing Peppers: The jalapeu00f1o peppers and Italian hot peppers do not need to be peeled.
• 3 Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally.
• 4 Ladle hot into clean, hot jars, leaving u00bd-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.
• 5 Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool.
• 6 When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

RED-RIBBON ROASTED SALSA

Steps:

• Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
• Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
• Refrigerate until flavors have blended, at least 2 hours to overnight.

FRESH SALSA

Steps:

• Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

ROTEL SALSA

Steps:

• Mix and enjoy.
• To increase heat, add canned or fresh jalapenos to taste.

TRADITIONAL SALSA

Steps:

• In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.