Salsa

Green Tomato Salsa
5 Pepper Salsa
Mango Salsa
Traditional Salsa
Hot Salsa

Green Tomato Salsa

Yield: 5 pints

5 cups diced green tomatoes
4 cups green chilies
2 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 tsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
2 tsp crushed red pepper*

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

I prefer to process this recipe in a pressure canner for food safety reasons. For quarts. Process for 10 minutes at 5 pounds of pressure when at 1000 feet, 10 pounds of pressure over 1000 feet.

*Secret ingredient (You can omit the secret ingredient and the recipe will taste fine, but adding it turns and good recipe great!)

5 Pepper Salsa

You can substitute these peppers for your favorite. Just be sure to use a nice variety!

Yield: 7 to 9 pints

10 cups peeled, cored, chopped tomatoes
2 cups chopped onions
1 cup vinegar
2 cups chopped bell peppers
2 cups chopped green chilies
2 cups chopped wax peppers
1 ½ cup chopped Cubanelle peppers
½ cup Serrano peppers*
3 tsp salt
1/2 tsp pepper

Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

I prefer to process this recipe in a pressure canner for food safety reasons. For quarts. Process for 10 minutes at 5 pounds of pressure when at 1000 feet, 10 pounds of pressure over 1000 feet.

*Secret ingredient (You can omit the secret ingredient and the recipe will taste fine, but adding it turns and good recipe great!)

Mango Salsa

Yield: 6 to 8 pints

6 cups diced unripe mangos
1½ cups diced red bell pepper
½ cup finely chopped yellow onion
1 cup light brown sugar
½ teaspoon crushed red pepper flakes*
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1¼ cups cider vinegar
½ cup water
.
Combine all ingredients in an 8-quart pot. Bring to a boil, stirring to dissolve sugar. Reduce to simmer and simmer 5 minutes. Fill hot solids into half-pint jars, leaving ½-inch headspace. Cover with hot liquid, leaving ½-inch headspace. Adjust lids and process in a boiling water canner: 10 minutes at 0-1,000 feet altitude, 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.

*Secret ingredient (You can omit the secret ingredient and the recipe will taste fine, but adding it turns and good recipe great!)

Traditional Salsa

Yield: 6 to 8 pints

13 pounds peeled and chopped tomatoes
8 cloves peeled and chopped garlic
1 bunch chopped celery
3 lg. chopped bell peppers
4 lg. chopped onions
1 bunch chopped cilantro
½ cup chopped Jalapenos
1/4 cup salt
1 ½ cups white vinegar
2 Tbsp. oregano

Combine ingredients in pan and heat through. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 10 minutes at 0-1,000 feet altitude, 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.

I prefer to process this recipe in a pressure canner for food safety reasons. For quarts. Process for 10 minutes at 5 pounds of pressure when at 1000 feet, 10 pounds of pressure over 1000 feet.

Hot Salsa

Adjust the amount of hot peppers to your liking.

Yield: 6 pints

10 cups roughly chopped tomatoes
5 cups chopped and seeded bell peppers
5 cups chopped onions
3 1/2 cups chopped, seeded Serrano peppers
1 1/4 cups cider vinegar
3 garlic cloves, minced
2 tablespoons cilantro, minced *
3 teaspoons salt
1 (6 ounce) can tomato paste

Combine all ingredients except tomato paste in large sauce pot. Simmer until desired thickness. Stir in tomato paste. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 10 minutes at 0-1,000 feet altitude, 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.

I prefer to process this recipe in a pressure canner for food safety reasons. For quarts. Process for 10 minutes at 5 pounds of pressure when at 1000 feet, 10 pounds of pressure over 1000 feet.

*Secret ingredient (You can omit the secret ingredient and the recipe will taste fine, but adding it turns and good recipe great!)