Kims Flaming Hot Salsa Food

KIM'S SALSA

Kim's Salsa image

This recipe is a favorite of all my friends. Whenever they come over, they want to leave with a jar. Therefore, when I make it I can 14 GALLONS each time. I figure, if I'm gonna spend all day making it, I might as well only do it once a year! I like to serve this salsa with tortillas or use it in cooking. It's great in scrambled eggs and chili.

Provided by Kimberly

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h30m

Yield 24

Number Of Ingredients 11

Ingredients

1 (28 ounce) can whole tomatoes, chopped and liquid reserved
1 (6 ounce) can tomato paste
½ onion, chopped
1 green bell pepper, chopped
6 cloves garlic, minced
¾ cup finely chopped jalapeno peppers
2 tablespoons white sugar
1 teaspoon chili powder
1 cup red wine vinegar
1 tablespoon salt
1 tablespoon ground cumin

Steps:

Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

Nutrition Facts : Calories 24.9 calories, Carbohydrate 5.8 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.8 g, Sodium 394.7 mg, Sugar 3.2 g

KIM'S FLAMING HOT SALSA

Kim's Flaming Hot Salsa image

This salsa has a very refreshing taste, but it is extremely hot. My hubby loves it. You can decrease or increase the heat by adding different peppers. This is a great salsa recipe. I will never by store bought again.

Provided by Kim in Carver

Categories Onions

Time 45m

Yield 6 pints

Number Of Ingredients 13

Ingredients

5 lbs tomatoes (seeded and chopped)
5 jalapeno peppers, chopped (not seeded)
5 serrano peppers, chopped (not seeded)
1 red onion, chopped
1 bunch cilantro (stems removed)
1 garlic clove
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
2 tablespoons vinegar
1 lemon, juice of
1 lime, juice of (if the lime doesn't give much juice use 2 limes)

Steps:

Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
Put in a large bowl add spices, lemon, lime, and vinegar.
Let salsa sit for 30 minutes for the flavors to marry.
Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
** Caution: Wear gloves while chopping peppers**.

Nutrition Facts : Calories 88.3, Fat 0.9, SaturatedFat 0.2, Sodium 410.5, Carbohydrate 19.5, Fiber 5.6, Sugar 11.7, Protein 4

KIM'S HOT HOT SALSA

Kim's Hot Hot Salsa image

Make and share this Kim's Hot Hot Salsa recipe from Food.com.

Provided by Margie Brock

Categories Sauces

Time 15m

Yield 1 bowl

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can whole tomatoes (1/2 of the can pureed and 1/2 of the can chopped)
1 (10 ounce) can Rotel Tomatoes
1 (4 ounce) can green chilies, diced
3/4 cup jalapeno pepper, diced (I only use 1/4 cup)
1 small white onion, diced
1 carrot, peeled and diced
salt, to taste
pepper, to taste
garlic
2 tablespoons lime juice
1 (8 ounce) can tomato sauce, to cool if needed

Steps:

Mix and refrigerate.
After 30 minutes it is ready for chips.

Nutrition Facts : Calories 339, Fat 2.7, SaturatedFat 0.5, Sodium 2604.5, Carbohydrate 78.3, Fiber 15.7, Sugar 37, Protein 14.2

JAMES KIM'S SALSA

James Kim's Salsa image

This is a fresh, authentic salsa. When my friend Carol brought me a container of this salsa, I promptly threw away every other salsa recipe I had. Everytime I bring it somewhere it disappears completely. Make it the night before and it keeps for weeks in the frig. The heat is present, but not overwhelming and fades quickly.

Provided by Brenda Vander Zanden

Categories Salsas

Time 20m

Number Of Ingredients 9

Ingredients

food processor
two-28 oz cans whole peeled tomatoes
3/4 bunch cilantro, fresh
2 clove garlic
1/2 large sweet onion
5 serrano chile peppers
2-3 tsp salt - depending on taste
2 tsp vinegar
2 c water

Steps:

1. Bring 2C water to boil in microwave. Place serrano peppers in hot water for 30 seconds. Discard water. Cut away the stems of the peppers and discard.
2. Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
3. Place all ingredients in the food processor. Mix together until liquified.
4. Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
5. Heat can be controlled by removing seeds and membranes from peppers. Serranos can vary in heat, so I sometimes add 1 jalepeno pepper for good measure.

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Kims Flaming Hot Salsa Food

KIM'S SALSA

KIM'S FLAMING HOT SALSA

This salsa has a very refreshing taste, but it is extremely hot. My hubby loves it. You can decrease or increase the heat by adding different peppers. This is a great salsa recipe. I will never by store bought again.

KIM'S HOT HOT SALSA

Make and share this Kim's Hot Hot Salsa recipe from Food.com.

JAMES KIM'S SALSA

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