Post by linda on Aug 9, 2005 22:57:49 GMT -5
Fresh Tomato Salsa
3 medium-sized ripe tomatoes, chopped
½ cup chopped onion—to taste
1 medium-sized jalapeno
1 clove garlic
¾ tsp salt
1/3 cup fresh cilantro or some crushed coriander seed
As an option, you can also add cooked black beans
Mix it all together and start eating!
Salsa to Eat or to Hot Pack or Freeze
14 cups chopped tomatoes (peeled or unpeeled)
4 cups chopped onion
1 cup chopped jalepeno peppers, seeds & all
4 large green peppers, chopped
*For thick & chunky, chop up by hand --
otherwise use a food processor.
Put all in a large pan and add:
2 1/2 cups Vinegar
1/2 cup Sugar
1/4 cup Pickling Salt
1 1/2 tablespoons Chili Powder
2 teaspoons Black Pepper
2 tablespoons Cumin
1 teaspoon Alum (optional)
2 14-oz cans Tomato Paste
6 (or more) Tablespoons of crushed coriander seed--to taste. (I buy the whole seed and slightly grind it in a coffee grinder.)
If you are using green tomatoes, forget about the tomato paste and anything red. Use green peppers instead. Everything else stays the same. You may want to cut down on the vinegar a little with green tomatoes--make it to taste.
Cook -- simmer on stove for one hour.
(It is milder the longer you cook it.)
Put in sterilized jars with sterilized lids.
No processing required.
Makes about 14 pints
Warning, the first time you make this, you will be dipping chip after chip in the hot salsa on the stove tasting. Don't burn your mouth.
Hope you enjoy these two--they are great.
Linda
3 medium-sized ripe tomatoes, chopped
½ cup chopped onion—to taste
1 medium-sized jalapeno
1 clove garlic
¾ tsp salt
1/3 cup fresh cilantro or some crushed coriander seed
As an option, you can also add cooked black beans
Mix it all together and start eating!
Salsa to Eat or to Hot Pack or Freeze
14 cups chopped tomatoes (peeled or unpeeled)
4 cups chopped onion
1 cup chopped jalepeno peppers, seeds & all
4 large green peppers, chopped
*For thick & chunky, chop up by hand --
otherwise use a food processor.
Put all in a large pan and add:
2 1/2 cups Vinegar
1/2 cup Sugar
1/4 cup Pickling Salt
1 1/2 tablespoons Chili Powder
2 teaspoons Black Pepper
2 tablespoons Cumin
1 teaspoon Alum (optional)
2 14-oz cans Tomato Paste
6 (or more) Tablespoons of crushed coriander seed--to taste. (I buy the whole seed and slightly grind it in a coffee grinder.)
If you are using green tomatoes, forget about the tomato paste and anything red. Use green peppers instead. Everything else stays the same. You may want to cut down on the vinegar a little with green tomatoes--make it to taste.
Cook -- simmer on stove for one hour.
(It is milder the longer you cook it.)
Put in sterilized jars with sterilized lids.
No processing required.
Makes about 14 pints
Warning, the first time you make this, you will be dipping chip after chip in the hot salsa on the stove tasting. Don't burn your mouth.
Hope you enjoy these two--they are great.
Linda
