Kims Hot Hot Salsa Food

KIM'S FLAMING HOT SALSA

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**.

KIM'S SALSA

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.

BEST DAMN SALSA EVER!

Steps:

• Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
• Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
• Transfer to a bowl and enjoy!
• I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.

TAY'S HOT AND SPICY SALSA

Steps:

• Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
• Mix ingredients together and store in an airtight container for up to 6 months.

KATIE'S HOT SALSA

Steps:

• Seed and dice tomatoes in a large bowl.
• Add onion, jalapenos, and garlic.
• Finely chop cilantro and add.
• Toss the mixture and squeeze the lime over it.
• Season with salt and pepper to taste (tasting is a must!).
• Mix once more and chill overnight for best results.

CAUTION: EXTREMELY HOT! SALSA

Steps:

• Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
• Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
• Add seasonings, vinegar, olive oil and water and mix well.
• Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
• Stores well in the refrigerator for a couple of days.
• Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

ULTIMATE WARM SALSA

Steps:

• Using a food processor, process the tomatoes to a chunky puree, do not liquify.
• In a large skillet or frying pan, heat the oil and add the peppers and onions.
• Saute until the onion softens and is clear 5-10 minutes.
• Add the tomato puree and spices. Simmer for 20-30 minutes or until desired consistency.
• Serve warm with tortilla chips.

JAMES KIM'S SALSA

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.

MY HOMEMADE (HOT) SALSA

Steps:

• In a large pot mix together all of the ingredients and bring to a boil.
• Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
• Remove from heat and let cool in pan.
• Pour into non-metal container with a lid and chill completely before serving.
• Keeps about 2 weeks in the refridgerator.