Manuels Holiday Salsa Food

MANUEL'S HOLIDAY SALSA

Steps:

• 1. I use a 2-quart container to mix this. Put everything into this container as it is processed. I use a food processor rather than chopping everything by hand. Process each vegetable to your desired size.
• 2. Process cilantro, garlic, and onion by pulsing, to desired size. Add to container.
• 3. Split peppers and remove stems, seeds and membranes. Wear gloves when handling the hot ones. Process all the peppers together with pulses. Don't turn this to a paste. Remove to the container.
• 4. Drain tomatoes and reserve juice. Pulse if you want a smooth salsa; or leave the chunks whole if you want it chunky. Add to the container. Mix all the ingredients together. Add some of the reserved tomato liquid if you want the salsa thinner. You can also add some sea salt if you think it needs it.
• 5. At this point, taste with a chip. If too sweet, add some vinegar - start with 2 tablespoons - and mix again. If too sour, add some sweetener - start with 1-2 tablespoons - then mix and taste again.
• 6. Once it tastes just right to you, you can make a smaller VERY HOT batch like this: Remove 1-2 cups to a separate bowl. Add in some finely chopped habañera peppers. Warn your friends which is the hot dish.

HOLIDAY SALSA

Steps:

• Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight., To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips.

THE BEST RESTAURANT SALSA MADE AT HOME

Steps:

• Basically, you just stir up the ingredients and you got it, but since the original recipe called for a 6 pound can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
• I take the pickled jalapeños (which at my store comes as jalapeño rings) and I chop them up fine in my mini processor. Once chopped up fine, I add what I'm estimating as 1 to 2 teaspoons of jalapeños. For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar. However, I'm sure size differs from brand to brand. I also like to add a little bit of the juice from the jar, b/c I think that's what helps give it that restaurant flavor. Just a few dribbles.
• My suggestion is to go light on the jalapeños for your first try. Don't trust the first taste of the salsa -- wait until the next day and taste it. It gets hotter after it has had time to sit. So if the next day it isn't hot enough for you, add more chopped jalapeños or just add a little of the jalapeño juice from the jar.
• When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought). So again, go light and then add small amounts till it tastes right. Same thing with the garlic powder.
• Remember you can always add but ya can't take out. Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tablespoons of jalapeños and some of the juice!).
• The key to it is to be flexible, be willing to try different amounts till it tastes like you want. Have fun with it!