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Post all your salsa recipes here, both fresh and cooked!
Here are all of my recipes for cooked salsa. I always do cooked because I can it up to last all winter. I use fresh tomatoes, but canned can easily be substituted. I suggest getting petite diced and draining them. Always measure the ingredients, don't just assume you have 4 or 5 cups or you may not get the total volume at the end.
Glenn's Habanero-Lime Salsa
This one is originally from my Uncle Glenn in Texas. I've changed it up quite a bit from the original, though. It's very fresh tasting with a good balance of flavors. Should be a medium heat salsa.
3 or less habanero peppers, seeded (I do 2 if they're homegrown, 3 if from the store)
6 cloves of garlic, peeled
1/2 cu white vinegar
1 tbsp lime juice
3-4 green onions (1/2 bunch), finely chopped
2 anaheim peppers, finely diced
1 cu onion, finely diced
4 cups fresh tomatoes, peeled and diced
1/2 tbsp salt
1/2 tbsp coriander
1 tsp dried cilantro
1/2 tbsp honey
2 bay leaves
1/2 tsp chili powder
1 tbsp tomato paste
In large sauce pan or dutch oven, sautee onion with peppers and green onion until soft. Add in prepared tomatoes. Meanwhile, puree habaneros with garlic and vinegar and add to pot. Stir in lime juice and other seasonings. Reserve tomato paste until the end.
Simmer salsa 40-60 mins or until desired consistency, stirring every 10 mins or so. When almost done, stir in the tomato paste and remove bay leaves. Recipe should make 1 quart, 2 pints, or 4 half-pints. Always add 1/4 tsp citric acid per pint if canning. Process in boiling water bath for 30 mins.
*Note: Wearing plastic gloves while handling hot peppers is advised. After pureeing hot peppers, do not stick your face over the open blender carafe. Handle with caution. A salsa will always taste hotter if warm when it's tasted.
Carolyn's Lemon-Garlic Salsa
This is an original recipe with a mild heat and refreshing taste. You can prepare pureed jalapenos ahead of time and keep them on hand. 3 jalapenos fresh is about 2 tbsp puree.
5 cups fresh tomatoes, peeled and diced
1/2 cup garlic, pureed (15 cloves)
3 jalapenos, pureed
2 tbsp lemon juice
1 cu onion, finely diced
1 cu green bell pepper, finely diced
1 tsp dried cilantro
1 tsp coriander
1/2 tsp dried thyme
1/2 tsp lemon zest
1/2 tbsp salt
1/4 tsp pepper
In large sauce pan or dutch oven, sautee onion with peppers until soft. Add in prepared tomatoes. Meanwhile, puree jalapenos with garlic and lemon juice and add to pot. Stir in lemon zest and other seasonings.
Simmer salsa 30-45 mins or until desired consistency stirring every 10 mins or so. Recipe should make 1 quart, 2 pints, or 4 half-pints. Always add 1/4 tsp citric acid per pint if canning. Process in boiling water bath for 30 mins.
Salsa 99
Originally from allrecipes.com, this is a very basic salsa recipe with a great taste. This one works well when stepped up to a medium heat by doubling the jalapenos.
5 cups fresh tomatoes, peeled and diced
1 cu onion, finely diced
1 cu green bell pepper, finely diced
3 jalapenos, pureed
3 cloves of garlic, pureed
2 tbsp white vinegar
1/2 tbsp salt
1 tbsp coriander
In large sauce pan or dutch oven, sautee onion with peppers until soft. Add in prepared tomatoes. Meanwhile, puree jalapenos with garlic and vinegar and add to pot. Stir in the seasonings.
Simmer salsa 30-45 mins or until desired consistency stirring every 10 mins or so. Recipe should make 1 quart, 2 pints, or 4 half-pints. Always add 1/4 tsp citric acid per pint if canning. Process in boiling water bath for 30 mins.
Tomato Corn Salsa
This is a very rustic salsa with a great fresh taste.
4 cups fresh tomatoes, peeled and chopped
2 ears corn, removed from cob (about 1 cup kernels)
1 cu onion, finely diced
1 cu green bell pepper, finely diced
3 jalapenos, pureed
2 tbsp lime juice
1/2 tbsp salt
1/4 tsp pepper
1 tsp coriander
1 tsp dried cilantro
1/2 tsp dried thyme
In large sauce pan or dutch oven, sautee onion with peppers until soft. Add in prepared tomatoes and corn kernels. Meanwhile, puree jalapenos with lime juice and add to pot. Stir in the seasonings.
Simmer salsa 30-45 mins or until desired consistency stirring every 10 mins or so. Recipe should make 1 quart, 2 pints, or 4 half-pints. Always add 1/4 tsp citric acid per pint if canning. Process in boiling water bath for 30 mins.
Agwalt's Salsa
This recipe was originally posted by Agwalt on the Helpful Gardener forum. It is a well-rounded salsa with a peppery kick.
5 cups fresh tomatoes, peeled and diced
1 cu onion, finely diced
1 cu green bell pepper, finely diced
3 jalapenos, pureed
4 cloves of garlic, pureed
2 tbsp white vinegar
1/2 tbsp salt
1/2 tsp pepper
1/2 tbsp garlic pwdr
1/4 tsp cumin
1 tsp coriander
1 tsp dried cilantro
In large sauce pan or dutch oven, sautee onion with peppers until soft. Add in prepared tomatoes. Meanwhile, puree jalapenos and garlic with vinegar and add to pot. Stir in the seasonings.
Simmer salsa 30-45 mins or until desired consistency stirring every 10 mins or so. Recipe should make 1 quart, 2 pints, or 4 half-pints. Always add 1/4 tsp citric acid per pint if canning. Process in boiling water bath for 30 mins.
Sandra's Salsa Rojo
This salsa is a very different tasting salsa because of the chili powder. It has a roasted flavor and is very satisfying. This is an extra mild salsa.
5 cups fresh tomatoes, peeled and diced
1 cu onion, finely diced
2 anaheim peppers, finely diced
1 jalapeno, pureed
4 cloves of garlic, pureed
2 tbsp lime juice
1 tsp salt
1/2 tsp red pepper flakes, or cayenne pepper
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp dried cilantro
In large sauce pan or dutch oven, sautee onion with peppers until soft. Add in prepared tomatoes. Meanwhile, puree jalapeno with garlic and lime juice and add to pot. Stir in the seasonings.
Simmer salsa 30-45 mins or until desired consistency stirring every 10 mins or so. Recipe should make 1 quart, 2 pints, or 4 half-pints. Always add 1/4 tsp citric acid per pint if canning. Process in boiling water bath for 30 mins.
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Carolyn
 
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