Fresh Homemade Salsa Food

FRESH SALSA

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

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.

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

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.

FRESH RESTAURANT-STYLE SALSA

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

FRESH HOMEMADE SALSA

Steps:

• Place all ingredients in a food processor on low to keep the chunks.
• Serve with corn tortillas and voila!

FRESH HOMEMADE GARDEN SALSA

Steps:

• Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl.
• Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers.
• Add this to the chopped vegetables.
• Add the rest of the ingredients, and mix well.
• This salsa tastes the best after it has some time for the ingredients to marinade.
• You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others.

FRESH SALSA

Steps:

• Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.
• Drain, reserving liquid.
• Repeat until all vegetables have been processed.
• Mix drained salsa, adding sugar, cilantro and salt. Add some of drained liquid to make it desired thickness.
• If it is too spicy, add more tomatoes.
• Refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish.
• Will keep for up to one week.

FRESH HOMEMADE SALSA FOR CANNING

Steps:

• Wash all jars, lids etc in the dishwasher.
• Always wear gloves while preparing salsa!
• Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
• Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
• Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
• Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
• Bring all ingredients to a boil in large pot & simmer for 15 minutes. Stir often to prevent sticking.
• Fill jars leaving about 3/4 inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about 1/4 turn.
• Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
• Cool jars.
• Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.

MILD FRESH SALSA

Steps:

• In a large bowl, combine all ingredients. Chill before serving.