Joannas Salsa Food

TONY'S RIDICULOUSLY EASY HOMEMADE SALSA

Steps:

• Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!

JOANNE'S SPICY SHRIMP SALSA

Steps:

• Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
• Remove from the water, cool, and peel.
• Coarsely chop the fresh or canned tomatoes and place in a large bowl.
• Stir in the remaining ingredients.
• Cover and refrigerate at least 4 hours.
• Serve with baked tortilla chips or as a side dish.
• For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
• Stir in shrimp.

JOANNA'S SALSA

Steps:

• Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.

PICKLED JALAPENO SALSA

Steps:

• I cut the tomatoes in half and gently squeeze to remove some of the seeds.
• In a food processer, add onion, and jalapeno w/juice.
• Process.
• Add tomatoes.
• Process.
• Add all spices.
• Process and refrigerate several hours.
• This is the time where I taste and add what I think it might need.
• But remember, flavors blend while in the frig.
• so be careful.
• You can also can this if you have many tomatoes in your garden as I did.
• Process, then cook on stove 30-45 min and process in a water bath for 10 minute Follow directions for cleaning jars and lids.