Chris Awesome Salsa Food

ROCKIN' SALSA

Steps:

• Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 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). Refrigerate after opening.

COOL CUCUMBER SALSA

Steps:

• In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

CHRIS' AWESOME SALSA

Steps:

• dice onion and Jalepeno in food processor until rough chopped.
• add remaining ingriedientsand mix until desired consistency.
• serve with chips.

CHILEAN SALSA

Steps:

• In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
• Transfer mixture to a serving bowl.
• Add the remaining ingredients and stir to combine.
• Will keep in the refrigerator for 2-3 days.

CHRIS' MEXICAN SALSA

Steps:

• Mix all together and bring to a slow boil for 20 minutes.

SALSA NINETY NINE (MILD)

Steps:

• Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
• In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
• In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
• Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

BEST AND SIMPLE AUTHENTIC SALSA

Steps:

• Put the tomatos all but 1/2 to 1cup, garlic, half the onion, chili's, tomato paste, salt, and pepper in a blender or food processor.
• Blend until everything is incorporated well.
• In a separate container add all the rest of the ingredients.
• Be sure to dice the rest of the tomato's, cilantro and onion before adding.
• Best if left to sit in the refridgerator for up to 24 hours.
• Right before serving or eating season to taste. It may need some additional salt.

KITCHEN KOUTURE ORIGINAL ROJO SALSA

Steps:

• Put everything into a food processor and process till pureed.
• Pour into a bowl and serve with tortilla chips.
• This can be canned and stored for later.