Fresh Tomato Salsa – 2015 Grand Prize Winner
12 tomatoes, finely diced – can put in colander to drain if you like
2 cups chopped fresh cilantro
1 1/2 cup finely chopped white or yellow onion
6 fresh jalapeno or serrano peppers, seeds removed, finely minced (leave seeds in for more heat)
6 Tbsp lime juice – or to taste
2 Tbsp chile powder – more or less to taste
2 tsp ground cumin – more or less to taste
1 Tbsp paprika – more of less to taste
1 1/2 Tbsp salt – or to taste
Directions:
Combine all ingredients and let sit for a minimum of 1 hour – or overnight. Enjoy.
Amy’s Summer Salsa
16 cups skinned, chopped tomatoes – use some yellow tomatoes if available
3 green peppers, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
6 jalapeno peppers, minced
1/2 small hot pepper, minced
2 garlic cloves, minced
2 1/2 cups celery, chopped
1 large onion, chopped
3/4 cup apple cider vinegar
1 1/2 Tbsp oregano
1/2 cup mustard seed
1/2 Tbsp black pepper
1 1/2 Tbsp celery salt
1 1/2 Tbsp salt
3/4 cups sugar
1 tsp cumin powder
pinch of ground cloves
2 – 12 oz cans tomato paste
Directions:
Put all ingredients except tomato paste in a large kettle. Bring to a low boil and cook for at least 20 minutes. Add tomato paste.
Makes at least 10 pint jars of salsa.
If you like “hotter” salsa, add more of the hot red pepper.
Wild Blueberry Salsa
2 medium heirloom tomatoes
1 cup fresh or frozen blueberries
3/4 cup chopped sweet onion
2 cloves garlic, minced
2 Tbsp rice vinegar
2 Tbsp olive oil
2 jalapeno peppers, finely chopped
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh Italian flat leaf parsley
salt and pepper to taste
Directions:
Combine all ingredients together in a bowl and add salt and pepper to taste. Enjoy!
Roasted Corn Salsa
2 cups frozen or fresh corn
1/8 cup chopped red onion
2 ripe tomatoes – preferably a tomato with plenty of juice
1 jalapeno pepper, seeded and minced
2 Tbsp lime juice
1/3 cup chopped fresh cilantro
sea salt and black pepper to taste
Directions:
Spread corn on a cookie sheet and place until a broiler at low setting. Watch corn closely so that it only browns slightly. 2-3 minutes depending on oven power.
Once corn has cooled a bit, add to the bowl with remaining ingredients and add salt, pepper, and lime juice to taste. Best eaten fresh the same day.
Theresa’s Favorite Salsa
15 medium tomatoes, diced
2 1/2 large onions, diced
3 jalapeno peppers, seeded and diced
1/3 cup sugar
1/8 cup salt
1/2 cup white vinegar
1 cup tomato paste
1 green bell pepper, chopped
3 cloves garlic, finely minced
1/4 tsp black pepper
Directions:
Place all ingredients in a stock pot and simmer for 30-40 minutes, or until onions become just tender. Cool and refrigerate or serve.
Salsa Roja
16 Roma tomatoes
3 yellow onions
8 jalapeno or Serrano peppers, caps removed
8 cloves garlic
1-2 Tbsp salt
1-2 bunches fresh cilantro, chopped
2 Tbsp lime juice
Directions:
Cut tomatoes and onions in half. Place tomatoes, onions, peppers and garlic on a cookie sheet and roast in a 375 degree oven until the onions are translucent. Let cool until able to handle. Add all ingredients to a food processor and pulse until desired consistency. Adjust salt and lime juice as needed.
Carole’s World Famous Salsa
18 cups diced heirloom tomatoes (mixed varieties)
1/2 cup vinegar (5% acidity, distilled or apple)
1 pouch Mrs. Wages Salsa mix
1 cup chopped onion
1/2 cup hot peppers (1/2 cup jalapeno peppers makes a mild salsa)
2 cans black beans (optional)
Directions:
Combine in large pot and bring to a boil. Reduce heat and simmer until it thickens. Be sure to stir often. Pour into jars and process in hot water bath; 40 minutes for quarts and 20 minutes for pints. Keep in a cool dark place and enjoy all winter!
Summertime Salsa Fresca
15 tomatoes, chopped (Roma types are popular but a mixture works best for flavor)
5-15 medium tomatillos, chopped
1-2 medium sweet onions, chopped
4 Tbsp fine chopped mixture of fresh thyme and oregano
10 ripe jalapeno peppers
2 cups chopped fresh cilantro
Directions:
Chop tomatoes and tomatillos and salt them. Stir in salt and let stand at least 30 minutes and then drain. This will keep your salsa from becoming soupy and it seems to make the salsa just right for saltiness.
Mix in the remaining ingredients and if needed, add more salt to taste. You can service immediately or refrigerate and serve the next day.
