AWARD WINNING SALSA RECIPES
CONTEST-WINNING FREEZER SALSA RECIPE: HOW TO MAKE IT
Typically, I make 60 jars of salsa each fall to enjoy all winter long. I also give it as gifts and donate jars to parties sponsored by the schools our four sons attend. This tasty salsa adds zip to everything from chips to meat loaf to fajitas.
Provided by Taste of Home
Categories Appetizers
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield about 6 cups.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.
Nutrition Facts : Calories 42 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 158mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
SALSA - AWARD WINNING | JUST A PINCH RECIPES
I had just moved to San Antonio and friends told me to enter my salsa recipe into a contest. I won second place! For San Antonio, I thought that was pretty good. I have made this for years and people always ask for more and for the recipe. Keep it fresh!
Provided by Keith Saddoris @SEATEXCOOK
Categories Dips
Prep Time 15 minutes
Yield 20
Number Of Ingredients 10
Steps:
- Add the following ingredients to a food processor fitted with blade: white onion (peeled and quartered), peppers (removed of seeds),1/2 can of whole tomatoes -- pulse until desired consistency -- I like pretty small pieces
- Pour contents of food processor into large bowl and combine with crushed tomatoes
- Back in food processor, add remaining 1/2 can of whole tomatoes and cilantro. Pulse until cilantro is well distributed.
- Combine tomato/cilantro combination with first tomato/pepper combination. Add can of crushed tomatoes, lime juice, salt, pepper and sugar to taste.
- Serve or refrigerate for several days as needed.
- Note: For chipotle peppers, I prefer to the dried kind if possible, but they can be hard to find so it is okay to use the canned ones in sauce.
- Note: Change the number of peppers per your taste for heat. Removing the seeds helps keep the heat down so handle as you like.
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This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).
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CONTEST-WINNING FREEZER SALSA RECIPE: HOW TO MAKE IT
Typically, I make 60 jars of salsa each fall to enjoy all winter long. I also give it as gifts and donate jars to parties sponsored by the schools our four sons attend. This tasty salsa adds zip to everything from chips to meat loaf to fajitas.
From tasteofhome.com
Total Time 55 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 42 calories per serving
From tasteofhome.com
Total Time 55 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 42 calories per serving
- In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.
See details
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I had just moved to San Antonio and friends told me to enter my salsa recipe into a contest. I won second place! For San Antonio, I thought that was pretty good. I have made this for years and people always ask for more and for the recipe. Keep it fresh!
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This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 12.5 per serving
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Reviews 5.0
Total Time 1 hours 15 minutes
Calories 12.5 per serving
- Yields 3-6 quarts or pints.
See details
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Recipe of Award-winning Tomatillo Salsa Verde
From uscuisine.netlify.app
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Reviews 4.1
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From cookingarea.netlify.app
Reviews 4.3
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See details
CONTEST-WINNING FREEZER SALSA RECIPE: HOW TO MAKE IT
Typically, I make 60 jars of salsa each fall to enjoy all winter long. I also give it as gifts and donate jars to parties sponsored by the schools our four sons attend. This tasty salsa adds zip to everything from chips to meat loaf to fajitas.
From tasteofhome.com
Total Time 55 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 42 calories per serving
From tasteofhome.com
Total Time 55 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 42 calories per serving
- In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.
See details
SALSA - AWARD WINNING | JUST A PINCH RECIPES
I had just moved to San Antonio and friends told me to enter my salsa recipe into a contest. I won second place! For San Antonio, I thought that was pretty good. I have made this for years and people always ask for more and for the recipe. Keep it fresh!
From justapinch.com
Reviews 5
Category Dips
From justapinch.com
Reviews 5
Category Dips
- Note: Change the number of peppers per your taste for heat. Removing the seeds helps keep the heat down so handle as you like.
See details
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This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 12.5 per serving
From food.com
Reviews 5.0
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- Yields 3-6 quarts or pints.
See details
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THE BEST SALSA RECIPES | FOOD & WINE
Jun 22, 2017 · Homemade salsa recipes deliver cleaner, fresher flavors than storebought versions of the condiment, and they're remarkably easy to make. Here, F&W's best salsa recipes.
From foodandwine.com
From foodandwine.com
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23 BEST IDEAS AWARD WINNING SALSA RECIPE FOR CANNING ...
Feb 23, 2021 · 23 Best Ideas Award Winning Salsa Recipe for Canning.Any kind of declarations or claims about the possible health benefits gave by any kind of foods have actually not been reviewed by the Food & …
From momsandkitchen.com
From momsandkitchen.com
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SALSA RECIPES | ALLRECIPES
Fresh tomato salsa is excellent with just chips and salsa for an appetizer or a perfect compliment to any Mexican dish. Adjust to personal taste with salt, pepper, and ground cumin. Add 1 additional serrano pepper to make hot salsa, and 2 serrano peppers for 'fire' salsa.
From allrecipes.com
From allrecipes.com
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AWARD WINNING SIMPLE SALSA! — LIVING IN PLENTY
Aug 27, 2013 · SARAH'S SIMPLEST (not perfectly pure) SALSA. 1 large can whole tomatoes. 1 can El Pato spicy tomato sauce (green or yellow can) 1 onion, diced. 1/2 bunch fresh cilantro (or a large handful) Empty …
From thriftygoodlife.com
From thriftygoodlife.com
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THE BEST SALSA RECIPE - TEXAS MONTHLY
1/2 teaspoon kosher salt. 1/2 serrano chile, finely chopped (or to taste) 1/4 cup diced white onion. 2 tablespoons roughly chopped cilantro. 1 garlic clove, peeled and minced. In a food processor ...
From texasmonthly.com
From texasmonthly.com
