Mama Mangia
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* 5 pounds tomatoes
* 1 pound green peppers
* 1/3 pound jalapenos
* 1 pound onions
* 1 cup 5% vinegar
* 3 teaspoons salt
* 1/2 teaspoon pepper
(6 - 8 pints)
Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Fill jars, (pints) leaving 1/2 inch headspace. Adjust lids and process for 20 minutes in a waterbath canner. (for a milder salsa, or to adjust for differences in peppers, a mixture of hot and mild peppers may be used). Straight Jalapeno, (fairly hot) or with straight Anaheims (Mild).
Use instead of canned tomatoes in hot dishes, swiss steak, soups, etc.
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* 2 c Hot peppers, any kind
* Olive oil, extra virgin
* 1 Garlic clove, chopped (opt)
* 6 Drops lemon juice (opt)
Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until tender but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom. Meanwhile heat 1 cup olive oil in sauce pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly. Wipe the jar top and sides with a paper towel and apply the cap tightly. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid). Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers. I call this in the jar processing.
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1 can sliced-style stewed; (14 ozs) tomatoes
2 large green onions; snipped quite w/scissors
1 large ripe tomato; cored; diced
1/2 tsp salt
1/2 tsp black pepper
1 dose Tabasco; or to taste
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6 months.
NOTE:
For hot salsa: Add 1 tsp canned green chopped chilis or to taste, freezing unused chilis to use in other recipes.
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1 large onion
1 t. garlic salt
1 t. pepper
1 t. salt
2 T. vinegar
Juice of 1 lemon
Juice of 1 lime
10 jalapeno peppers
½ small bunch fresh cilantro (no stems)
8 tomatoes
1 t. oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight.
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2 jalapeno peppers
4 Serrano chiles, or for hotter, 2 Serrano's and 1 Habanero
1 large onion, chopped
4 oz. black olives
1/2 C. cilantro leaves
4 T. salad oil
2 T. red wine vinegar
1 T. garlic salt
1 T. sugar
1 T. cumin powder
20 Roma tomatoes
In food processor, combine all ingredients except the tomatoes
and the black olives.
Process this mixture until all peppers are ground. You may have
to scrape down the sides a few times.
Add tomatoes and olives. Pulse several times until your desired
consistency.
Constant processing with the black olives will cause the mixture
to turn black...so...PULSE only with tomatoes and black olives.
~~~~~~~~~~~~~~~~~~~~~~~~~~
8 lbs. tomatoes (12 cups)
* 2 cups chopped mild long green chiles
* 1/2 cup chopped hot chiles (serranos or Jalapenos)
* 3 or more cloves garlic, chopped
* 1 Tbsp. sugar
* 1 cup cider vinegar
Combine ingredients. Bring to a boil; reduce heat and simmer 30 minutes. Using a slotted spoon, scoop salsa into jars. Process in boiling water bath for 35 minutes. Makes 5 qts. salsa and 1 qt. of juice for hot sauce.
~~~~~~~~~~~~~~~~~~~
Hotter than salsa cruda, this fresh-tasting salsa is naturally chunky, but can be blended for a smoother texture. For a milder taste, use canned diced green chilies instead of the fresh jalapenos or serranos.
Makes 4 cups
3 jalapeno or 4 serrano chilies, fresh or canned, minced WEAR GLOVES
5 vine-ripened large tomatoes, peeled and finely chopped
2 cloves garlic, minced
1 small white onion, minced
1 tablespoon vinegar
2 tablespoons chopped cilantro
Salt to taste
In a medium bowl, mix together chilies, tomatoes, garlic, onion and vinegar. Stir in the cilantro and salt just before serving.
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1 lb onions, chopped
* 2lbs fresh chiles (New Mexico, Jalapeno, or Serrano, or a mixture),chopped
* 5 lbs tomatoes, peeled, seeded and chopped (can used canned)
* 2 tsp salt
* 1/2 tsp pepper
* 1/3 cup lemon juice or vinegar
Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot, sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10 minutes. Make sure all jars are sealed.
Makes 6 pts
* 5 pounds tomatoes
* 1 pound green peppers
* 1/3 pound jalapenos
* 1 pound onions
* 1 cup 5% vinegar
* 3 teaspoons salt
* 1/2 teaspoon pepper
(6 - 8 pints)
Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Fill jars, (pints) leaving 1/2 inch headspace. Adjust lids and process for 20 minutes in a waterbath canner. (for a milder salsa, or to adjust for differences in peppers, a mixture of hot and mild peppers may be used). Straight Jalapeno, (fairly hot) or with straight Anaheims (Mild).
Use instead of canned tomatoes in hot dishes, swiss steak, soups, etc.
~~~~~~~~~~~~~~~~~~~~~~~~~~
* 2 c Hot peppers, any kind
* Olive oil, extra virgin
* 1 Garlic clove, chopped (opt)
* 6 Drops lemon juice (opt)
Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until tender but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom. Meanwhile heat 1 cup olive oil in sauce pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly. Wipe the jar top and sides with a paper towel and apply the cap tightly. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid). Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers. I call this in the jar processing.
~~~~~~~~~~~~~~~~~~~~~~~~~
1 can sliced-style stewed; (14 ozs) tomatoes
2 large green onions; snipped quite w/scissors
1 large ripe tomato; cored; diced
1/2 tsp salt
1/2 tsp black pepper
1 dose Tabasco; or to taste
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6 months.
NOTE:
For hot salsa: Add 1 tsp canned green chopped chilis or to taste, freezing unused chilis to use in other recipes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 large onion
1 t. garlic salt
1 t. pepper
1 t. salt
2 T. vinegar
Juice of 1 lemon
Juice of 1 lime
10 jalapeno peppers
½ small bunch fresh cilantro (no stems)
8 tomatoes
1 t. oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 jalapeno peppers
4 Serrano chiles, or for hotter, 2 Serrano's and 1 Habanero
1 large onion, chopped
4 oz. black olives
1/2 C. cilantro leaves
4 T. salad oil
2 T. red wine vinegar
1 T. garlic salt
1 T. sugar
1 T. cumin powder
20 Roma tomatoes
In food processor, combine all ingredients except the tomatoes
and the black olives.
Process this mixture until all peppers are ground. You may have
to scrape down the sides a few times.
Add tomatoes and olives. Pulse several times until your desired
consistency.
Constant processing with the black olives will cause the mixture
to turn black...so...PULSE only with tomatoes and black olives.
~~~~~~~~~~~~~~~~~~~~~~~~~~
8 lbs. tomatoes (12 cups)
* 2 cups chopped mild long green chiles
* 1/2 cup chopped hot chiles (serranos or Jalapenos)
* 3 or more cloves garlic, chopped
* 1 Tbsp. sugar
* 1 cup cider vinegar
Combine ingredients. Bring to a boil; reduce heat and simmer 30 minutes. Using a slotted spoon, scoop salsa into jars. Process in boiling water bath for 35 minutes. Makes 5 qts. salsa and 1 qt. of juice for hot sauce.
~~~~~~~~~~~~~~~~~~~
Hotter than salsa cruda, this fresh-tasting salsa is naturally chunky, but can be blended for a smoother texture. For a milder taste, use canned diced green chilies instead of the fresh jalapenos or serranos.
Makes 4 cups
3 jalapeno or 4 serrano chilies, fresh or canned, minced WEAR GLOVES
5 vine-ripened large tomatoes, peeled and finely chopped
2 cloves garlic, minced
1 small white onion, minced
1 tablespoon vinegar
2 tablespoons chopped cilantro
Salt to taste
In a medium bowl, mix together chilies, tomatoes, garlic, onion and vinegar. Stir in the cilantro and salt just before serving.
~~~~~~~~~~~~~~~~~~~~~~~
1 lb onions, chopped
* 2lbs fresh chiles (New Mexico, Jalapeno, or Serrano, or a mixture),chopped
* 5 lbs tomatoes, peeled, seeded and chopped (can used canned)
* 2 tsp salt
* 1/2 tsp pepper
* 1/3 cup lemon juice or vinegar
Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot, sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10 minutes. Make sure all jars are sealed.
Makes 6 pts
Now I am glad to have 4 but after seeing all these recipes I am going shopping for more