Salsa Contest – Healthy Garden, Healthy You Expo

John’s Wonderful Salsa

8 cups tomatoes, (peeled, chopped and drained)

2 1/2 cups chopped onions.

1 1/2 cups chopped green pepper

6 cloves garlic, minced

2 tsp. cumin

2 tsp. pepper

1/8 cup canning salt

1/3 cup vinegar

2 (12 oz) can tomato paste

1 cup jalapeno chopped

Mix all together and boil slow for 10 minutes.

Seal in jars and cook in hot water bath for 10 minutes.

This is a medium salsa, and a chunky salsa, if you want a smoother salsa cut your vegetables into smaller pieces.

Makes 3 quarts.

 

Sandy‘s Fresh Salsa

3 medium size tomatoes

8 oz. organic tomato sauce

1/2 red onion

1 stick celery

1/2 green pepper

1/2 red pepper

1/4 – 1/2 bunch cilantro

3 cloves garlic minced

1 jalapeno

Chop all of the ingredients above, add 1 Tablespoon of lime juice. Mix together. Keeps for 1 week in the refrigerator.

Makes about a quart.

 

Cathy’s Salsa

6 large Red Tomatoes

2 large Green Tomatoes

2 large Green Peppers

2 large Onions

4-5 cloves of Garlic

6-12 Jalapeno Peppers

12 oz. can Tomato paste

1 cup vinegar

2 ½ Tbsp. Brown Sugar

Put all vegetables in food processor, one at a time and chop. Mix all ingredients in a large pot and bring to a boil, stirring occasionally. Simmer until desired consistency (thickness) is reached.

Makes 6 pints.

  • If you do not want the sauce as spicy use fewer jalapeno peppers.
  • For canning, put in hot water bath for 20 minutes.


Randy’s Salsa

8 cups tomatoes, (peeled, chopped and drained)

2 1/2 cups chopped onions.

2 cups chopped green, yellow and orange pepper

6 cloves garlic, minced

2 tsp. cumin

2 tsp. pepper

1/8 cup canning salt

1/3 cup vinegar

2 (12 oz) can tomato paste

1 cup jalapeno chopped

1 cup chopped fresh cilantro

Mix all together and bring to low boil for 10 minutes. Seal in jars and cook in hot water bath for 10 minutes.

 

Linda’s Salsa

6 lbs fresh tomatoes (18 medium)

or 6 cans (14.5) petite diced tomatoes

1/2 cup 5% acidity white vinegar

1 pouch Mrs. Wages Md. Salsa Mix

1/4 cup Dehydrated onions (chopped)

2 tsp. Dehydrated garlic flakes

Fresh cilantro to taste

 
Colette’s Roasted Veggie Salsa

~25 med Tomatillos, chopped

4 c. chopped tomatoes (heirloom mix)

3 sweet bell peppers, chopped

4 cippolini onions, quartered

2 ears sweet corn

1 t. sea salt

3 cloves roasted garlic or to taste (whole bulb to roast); or 3 cloves chopped raw garlic

½ c. garlic-chive infused champagne vinegar

2 T. honey

Pre-heat oven to 425º. Place chopped tomatillos in a single layer on a cooking sheet. Place sweet corn ears, quartered onions, and bulb of garlic (top cut off) on a cooking sheet. Drizzle all veggies with olive oil and season lightly with salt. Roast in oven about 30 minutes, rotating once or twice. [You could roast tomatoes and peppers as well if desired.

Meanwhile, to a large cook pot, add chopped tomatoes, peppers, and vinegar. (Remove skins on tomatoes if preferred.) Chop peppers and add to pot. Cook until tomatoes are done foaming. When roasted veggies are done, chop onions and number of desired garlic cloves, trim off corn and add all to pot. Season with ½ t. sea salt. Cook at a simmer until some of the water is cooked off, to desired consistency. Add honey and taste – add an additional ½ t. sea salt or to desired flavor.

Raw garlic will give more warmth; adding hot peppers will add heat.

Makes about 5 pints.