Recipes
I have had people ask me for my salsa recipe so I thought I would post it here.
Fresh Vegetable Salsa
7 cups chopped tomatoes, you can peel if you want but I don't
2 cups coarsely chopped onion
1 cup coarsely chopped green bell pepper
8 jalepeno peppers, seeded and finely chopped
3 cloves of garlic, finely chopped
1 5.5oz can tomato paste
3/4 cup white vinegar
1/2 cup loosely packed finely chopped cilantro
1/2 tsp ground cumin
Combine all ingredients in a large pot. Bring to a boil over medium high heat stirring frequently so it doesn't burn. Using a hand blender or a regular blender, blend until smooth. Return a boil over low heat stirring frequently, until thickened about 30 minutes. Pour into hot jars and put in a water bath canner. Process for 20 minutes, remove lid of canner and wait 5 minutes before removing jars.
I hope you enjoy it. We love this salsa. If you don't like a smooth salsa then don't blend it.
Here is my recipe for Pepper Relish
Sweet and Sour Pepper Relish
4 cups finely chopped seeded green bell pepper
1 cup finely chopped seeded sweet banana peppers
3 cups chopped cored peeled tart apples, such as Granny Smith
2 cups chopped cabbage
2 tbsp salt
3 cups cider vinegar
3 cups sugar
1 tsp mustard seeds
1 red chili pepper, finely chopped
In a large bowl combing green peppers, banana peppers, apples, cabbage and salt. Cover and let stand in a cool place for 2 hours. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. In a large saucepan, combine vinegar, sugar, mustard seeds and chili pepper. Briung to a boil over medium high heat, stirring to dissolve the sugar. Reduce heat to medium low added drained pepper mixture and boil gently and vegetables are heated through about 10 minutes. Ladle hot relish into hot jars leaving 1/2 inch headspace. Place jars in a water bath canner and process for 10 minutes. Remove canner lid and wait 5 minutes before removing jars. Cool before storing.
My family loves this recipe and we like it better than cucumber relish. This is no where near as sweet. Just what you need on hot dogs and hamburgers. I try to make 12 jars a year minimum. We have alot of banana peppers this year. Some batches I use more banana peppers than green bell peppers depending on what is ripe and it turns out just as good.
I hope you enjoy these as much as we do. God Bless.
Fresh Vegetable Salsa
7 cups chopped tomatoes, you can peel if you want but I don't
2 cups coarsely chopped onion
1 cup coarsely chopped green bell pepper
8 jalepeno peppers, seeded and finely chopped
3 cloves of garlic, finely chopped
1 5.5oz can tomato paste
3/4 cup white vinegar
1/2 cup loosely packed finely chopped cilantro
1/2 tsp ground cumin
Combine all ingredients in a large pot. Bring to a boil over medium high heat stirring frequently so it doesn't burn. Using a hand blender or a regular blender, blend until smooth. Return a boil over low heat stirring frequently, until thickened about 30 minutes. Pour into hot jars and put in a water bath canner. Process for 20 minutes, remove lid of canner and wait 5 minutes before removing jars.
I hope you enjoy it. We love this salsa. If you don't like a smooth salsa then don't blend it.
Here is my recipe for Pepper Relish
Sweet and Sour Pepper Relish
4 cups finely chopped seeded green bell pepper
1 cup finely chopped seeded sweet banana peppers
3 cups chopped cored peeled tart apples, such as Granny Smith
2 cups chopped cabbage
2 tbsp salt
3 cups cider vinegar
3 cups sugar
1 tsp mustard seeds
1 red chili pepper, finely chopped
In a large bowl combing green peppers, banana peppers, apples, cabbage and salt. Cover and let stand in a cool place for 2 hours. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. In a large saucepan, combine vinegar, sugar, mustard seeds and chili pepper. Briung to a boil over medium high heat, stirring to dissolve the sugar. Reduce heat to medium low added drained pepper mixture and boil gently and vegetables are heated through about 10 minutes. Ladle hot relish into hot jars leaving 1/2 inch headspace. Place jars in a water bath canner and process for 10 minutes. Remove canner lid and wait 5 minutes before removing jars. Cool before storing.
My family loves this recipe and we like it better than cucumber relish. This is no where near as sweet. Just what you need on hot dogs and hamburgers. I try to make 12 jars a year minimum. We have alot of banana peppers this year. Some batches I use more banana peppers than green bell peppers depending on what is ripe and it turns out just as good.
I hope you enjoy these as much as we do. God Bless.
Thanks for posting the recipes. I've been looking for a good salsa recipe!
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