Grandma Skerstons Secret Salsa Food

GRANDMA SKERSTON'S SECRET SALSA

Steps:

• Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl.
• Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.

GRANDMA'S ANYTHING GOES STRATA

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
• Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
• Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.

GRANDMA HUGELEN'S SECRET STEAK SAUCE

Steps:

• Saute onions in oil in a heavy skillet. Add sugar, white vinegar, Worcestershire sauce, and mustard. Add ketchup and simmer for about 20 minutes. Season, to taste, with hot sauce.

GRANDMA'S SALSA

Steps:

• Skin tomatoes. (I place tomatoes in boiling water for 45-60 seconds or until skins split - remove from water and peel.)
• Rough chop and remove seeds from tomatoes.
• Combine all ingredients in large sauce pan. Bring to boil. Lower heat and simmer 45 minutes stirring often.
• Pour into hot sterile jars. Wipe down rim of jar. Screw on lid and hand tighten.
• Place in boiling water bath and process for 15-20 minutes.
• Tip: Be sure and label your batches. As the summer progresses peppers can get hotter. I also sometimes blend the batch before I can.

SECRET SALSA

Steps:

• Get out the blender.
• assemble the ingredients: At this point you should barely have enough room to put the lid on the blender.
• Now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds.
• That is real slow.
• Best if you got one with a pulse button.
• This is one ya really don't want all over the kitchen.
• You can do this with a blender that has only on/off by not leaving it on till you got spicy tomato soup.
• However, a good stiff shove to the bottom with a wooden spoon of the tomatoes that are floatin to the top tryin to get away from the Jalapenos will help things along quite nicely.
• All you wanna do is get them broken into large pieces and mixed thoroughly.
• No more than fifteen seconds on total.
• This should be about a Quart and a half.
• I would recommend you put this Gem in Glass jars and Lid/ring them and refrigerate for a while but it is ready right now just gets better after sittin a spell.
• It'll keep a week or so in the icebox, most likely won't last that long anyhow.
• Only problem, which I have a solution to, Is that after a period of time there is so much acid in this it starts attacking the metal lid/ring.
• Solution: I have recently come across some rather sturdy white plastic screw on lids by "BALL" (r) that work very well.