Eddies Homemade Salsa Food

EDDIE'S MILD TO HOT SALSA

Steps:

• 1. Core and peel the tomatoes. Remove seeds and pulp. Put seeds and pulp through a food mill, chop the outside of the tomatoes.
• 2. 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.
• 3. In a blender or food processor, puree cilantro, jalapenos, garlic,and1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
• 4. 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.
• 5. Add the cornstarch mixture to the pot, stirring continually boil the mixture until all vegetables are soft, about 30 minutes allow the mixture to cool
• 6. Put mixture into 20 stearel pint jar's leaving 1/4 head space. Add the 10 cayenne peppers to 10 jars put on lids and rings.
• 7. Process in a boiling water bath for 15 minutes.

AUTHENTIC MEXICAN SALSA ROJA

Steps:

• Heat a large cast iron skillet or a heavy-bottomed skillet over high heat. Add the tomatoes and the chiles to the pan and char on all sides, rotating the vegetables occasionally until blackened. This can take about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes. The tomato skins should begin to pull away from the flesh and the chiles will look blistered.
• Transfer the chiles to a cutting board and allow them to cool. Place the tomatoes, including any charred skin that has completely fallen off, in the bowl of a food processor or blender. Pulse a couple of times for about 10 seconds or until the tomatoes are blended but with a few small chunks for texture.
• Transfer the blended tomatoes to a bowl. Cut the charred chiles in half lengthwise and remove the stems and seeds. You can remove the ribs if you don't like the salsa too spicy. Chop the chiles into small dice.
• Mix the chiles, onions and cilantro with the tomatoes until combined. Stir in the lime juice and salt. Taste and season with additional lime juice and salt, if needed. Cover and refrigerate until cooled. Serve with chips.

HOMEMADE SALSA RECIPE {RESTAURANT STYLE}

Steps:

• Add all the ingredients into a blender or food processor.
• Pulse in short bursts until the salsa has reached your desired consistency.
• Taste-test! Check for seasoning using a tortilla chip, add the remaining 1/2 tablespoon or more of lime juice if needed. Add more salt or sugar to balance the flavors, if required.
• Transfer the salsa to a bowl, cover, and refrigerate for a minimum of 1 hour before serving.

EDDIE'S HOMEMADE SALSA

Steps:

• Simmer all vegetables on top of stove for 30 minutes.
• Meanwhile in a water bath canner bring enough water to a rolling boil to cover jars with 4 inches of water above lid.
• Ladle hot salsa into clean jars, leaving 1/4 inch head space. Wipe rim of jars with a clean paper towel. Adjust lids. Lower jars into boiling water, when water returns to a boil begin timing 15 minutes.
• After 15 minutes, remove jars from canner using canning jar lifter. Place in a draft free area to cool.
• Let set for 24 hours.

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.