Tomato salsa NM style
One gallon tomato sauce<o:p></o:p>
4 large onions diced<o:p></o:p>
1 cup hot green chili chopped<o:p></o:p>
6 jalapeno diced [may add powered instead]<o:p></o:p>
Garlic salt to taste<o:p></o:p>
Heat in a large pan –simmer about 15 mins<o:p></o:p>
Pour into containers and freeze<o:p></o:p>
Use as needed- I defrost in the micro.<o:p></o:p>
You can quarter for smaller batch, but why cook again?<o:p></o:p>
Pico de <ST1:p<st1:City w:st="on">Gallo-</st1:City> <st1:State w:st="on">NM</st1:State></ST1:p style<O:p</O:p
[Small batch] in food processor <O:p></O:p>
4 jalapenos diced<O:p></O:p>
1 onion diced<O:p></O:p>
6 roma tomatoes diced<O:p></O:p>
1 clove garlic<O:p></O:p>
Garlic salt to taste<O:p></O:p>
Make ahead so flavors blend.<O:p></O:p>
You can add lemon or lime juice.<O:p></O:p>
I need a good salsa recipe too. Tomatoes all over the place! So happy to have them.
I need to can some of it in jars. Would this be processed the same as tomatoes?
when I make salsa, there's lots! Make sure you wear gloves of some sort to protect your skin from the capsasin in
the hot peppers. My Dh grows lots of tasty veggies. This year I canned about a dozen pints of salsa.
Homegrown Tomato salsa
2 doz or more tomatoes, seeded and chopped(yellow,red and roma this year)
3 large onions
1 head of garlic
a mix of bell peppers in several colors(chopped and seeded)
a mix of poblano,anaheim,jalapeno and yellow banana peppers(chopped and seeded)
1 1/2 cups cider vinegar
2 TBS canning salt
Simmer it all in a huge pot until the hot and ladle into hot pint jars and then put into a water bath canner for 25 minutes. My salsa tastes better when its let cure for about 2 months so that the vinegar becomes less apparent.
Thank ya'll for sharing these recipes!