- 1. CANNING CHILI SALSA
- Combine prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (See Mexican tomato sauce for information on peeling chili ...
Ingredients: 6 (salt .. vinegar ...)
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- 2. CANNING SALSA
- Combine all ingredients in large saucepan. Bring mixture to a boil; reduce heat and simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4 ...
Ingredients: 7 (salt .. vinegar ...)
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- 3. SALSA FOR CANNING
- Put all ingredients in ... about 4 1/4 gallons salsa. (17 quarts or 34 pints)
Ingredients: 10 (oregano .. salt .. vinegar ...)
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- 4. JALAPENO JELLY
- Mix salsa, vinegars, and sugar ... ounce jars. Makes 7 jars.
Ingredients: 6 (certo .. jars .. peppers .. sugar .. vinegar ...)
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- 5. SALSA
- Peel and dice tomatoes. Put into kettle. Cook. Remove excess juice. Boil separately 10 minutes long green and jalapeno peppers. Cool. Remove seeds. ...
Ingredients: 10 (onions .. opt. .. peppers .. tomatoes ...)
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- 6. SALSA
- Simmer all ingredients over low heat for 2 or 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint jars; seal.
Ingredients: 9 (lengthwise .. paprika .. sugar .. vinegar .. whole ...)
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- 7. SWEET SALSA
- Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, boil 5 ...
Ingredients: 9 (onions .. peppers .. sugar .. tomatoes .. vinegar ...)
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- 8. GRACE'S PICANTE SALSA
- Cook down to 1/2 volume. Put into sterilized jars; seal and water bath 20 minutes for pints or pressure at 5 pounds for 5 minutes.
Ingredients: 9 (garlic .. salt .. sugar .. vinegar ...)
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- 9. SALSA SAUCE
- Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.
Ingredients: 7 (onions .. peppers .. vinegar ...)
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- 10. SALSA SAUCE
- Simmer 30 to 45 minutes, stirring to prevent scorching. Bring to a full boil and add 5 tablespoons cornstarch dissolved in water. Mix constantly. ...
Ingredients: 8 (salt .. sugar .. vinegar ...)
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