Crunchy Garden Salsa Food

CHUNKY GARDEN SALSA FOR CANNING (MILD)

Steps:

• Combine all ingredients except citric acid in large stock pot. Heat to boiling, then reduce to simmer for 20-30 minutes.
• Sterilize 6 quart jars or 12 pint jars. Sterilize lids.
• Put 1/4 teaspoon of citric acid into each jar for quarts, or 1/8 teaspoon for pints.
• Fill jars with salsa, leaving 1 inch headspace. De-bubble jars and wipe rims with damp paper towel.
• Place jars into canner and fill with enough water to cover jars completely.
• Heat water to full boil and then set timer for 20 minutes for quarts, or 15 minutes for pints. This is the processing step.
• After processing is finished, turn off heat and carefully remove jars from canner. Set on counter and leave undisturbed for 12-24 hours. The lid on each jar should "pop", which means the seal is good and canning was successful. If any jars don't pop, the seal isn't good and jar will not be shelf stable. Put any unsealed jars in fridge and use within 2 weeks.
• Remove metal rings and store sealed jars in a cool place away from direct light. Use within 1 year. Refrigerate and use within 2 weeks after opening.

CHUNKY GARDEN SALSA RECIPE

Steps:

• Mix all ingredients together before pulsing.
• Do not blend as this chunky salsa will become liquid if blended too much.
• Keep your salsa chunky by dicing all ingredients separate then mixing all together.

CRUNCHY SLAW

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

CRUNCHY GARDEN SALAD

Steps:

• Combine the sliced radishes, sliced cucumber, mint and cilantro in a medium bowl. Whisk together the lime juice, olive oil, and salt and pepper, to taste, until well combined. Pour the dressing on top of the salad and toss to combine. Place arugula on a serving dish and top with tossed salad. Serve immediately.

ZUCCHINI SALSA (CANNED)

Steps:

• Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
• CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
• Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

MEXICAN HOMEMADE SALSA

Steps:

• Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

GARDEN SALSA

Steps:

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

CRISP CUCUMBER SALSA

Steps:

• In a small bowl, combine the first 7 ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.