Salsa Recipes Made from Home

Five-Alarm Salsa -Canned-

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z

General Salsa Making Tip: When making sure your knives are sharp and your cutting boards are clean. Keep several large bowls on hand. Using a food processor will decrease your salsa making time.

Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z


Five-Alarm Salsa -Canned-

1 28-ounce can whole tomatoes, undrained
2 Fresh hot green chili pepper, seeded and minced
1/2 cup chopped canned green chili peppers
1/2 cup Finely chopped white or yellow onion
2 garlic cloves, minced
2 tablespoons lime juice

In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature.

Note: The canned chili peppers will make a milder salsa than if you use fresh chiles.

After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip.

Makes about 2 pints.

More Easy Homemade Salsa Recipes

Salsa Tip: Always use fresh ripe vegetables. Use local produce whenever you can. Vegetables grown in your own garden will always taste better.

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