Homemade Chunky Salsa

• 8 quarts Tomatoes, Diced
• 1 quart Sweet Peppers, Chopped
• 1 quart Onions, Chopped
• 1 quart Celery, Chopped
• 1 quart Cider Vinegar
• 2 cups Water
• 1 cup Sugar
• 2 Tablespoons Brown Sugar
• ⅓ cups Canning Salt, Not Iodized
• 1 Tablespoon Pickling Spice, Tied In A Cloth
• 2 Tablespoons Chili Powder
• 3 Tablespoons Cayenne Pepper, More If You Want It Hotter
• 1 Tablespoon Garlic Powder
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Lime Juice
• Tabasco Sauce, To Taste (None For Mild Salsa, Plenty For Hot Salsa)
• Fresh Ground Black Pepper To Taste

Combine all ingredient in a large, heavy kettle or roasting pan. Bring to a boil, then simmer for 3 to 3-1/2 hours, stirring occasionally.

Remove the picking spice that was tied in a cloth. Pour hot salsa into clean, sterilized pint jars. Process in a pressure canner at 10 lbs. pressure for 30 minutes.

This makes a mild to medium-heat salsa. For killer hot, we drop in 2 or 3 jalapeno peppers.

Yields 14 pints.

(We’ve cooked this in the oven, on the barbecue, and on a portable propane burner. All methods work equally well.)

Our Favorite Salsa

Makes 10 Servings

20 lbs. vine-ripened tomatoes
2 whole large bell peppers
6 whole large anaheim or other large chili peppers
5 whole jalapeno peppers
6 whole large white onions
1/2 cup minced garlic
2 cups white vinegar
1/2 cup salt
6 oz. fluid can tomato paste
1/4 cup chopped fresh cilantro

Peel tomatoes (dip in boiling water for about 1 minute, then into ice water, then peel); cut out stem and chop. You need to have at least 6 quarts, and a bit more won’t hurt.

I seed and de-vein the bell peppers and 3 of the jalapenos. For the 2 remaining jalapenos, I leave the seeds in.

Chop all the veggies (except the tomatoes) in the food processor. Add tomatoes, onions, garlic and peppers to large stock pot; stir in vinegar and salt. Cover and heat to boiling (this takes a while), then reduce heat and simmer for 20 minutes. After simmer time is done, stir in tomato paste and cilantro.

Can as usual in a water bath canner or a steam canner for 20 minutes for quarts. For more info on canning procedures, the Ball Blue Book of Canning is a wonderful resource. You shouldn’t can without it.

Potato Skins with Corn Salsa

• 2 large baking potatoes
• 3/4 cup chopped tomatoes
• 1/2 cup corn kernels, cooked, fresh or frozen
• 1/3 cup canned black beans, rinsed and drained
• 2 tablespoons finely chopped cucumber
• 2 tablespoons thinly sliced green onions
• 2 tablespoons olive oil
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon finely chopped jalapeno chile pepper, without seeds
• pinch salt, or to taste
• 1 teaspoon olive oil
• 2 tablespoons shredded Cheddar or Monterey Jack cheese

Preheat oven to 400°. Wash the potatoes; pierce potatoes and bake directly on the oven rack until tender, about 45 minutes. Let potatoes cool.

Make Salsa. In a bowl, combine the chopped tomato, corn kernels, black beans, cucumber, green onion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno pepper; add salt to taste.

Halve the potatoes lengthwise; using a teaspoon, carefully remove all but about 1/4-inch of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Heat broiler. Place the potato skins cut side up on a baking sheet; broil about 3 inches from the heat source for 5 minutes. Turn the potato skins over and broil on the other side for 1 minute.

Spoon the salsa into the potato skins, dividing evenly. Sprinkle with the shredded cheese, dividing it evenly. Broil just until the cheese is melted. Serve immediately.
Serves 2 to 4

Salsa Recipe with Avocado

8 cherry tomatoes
2 avocados, with stones removed
1 red onion
2 tsp. hot sauce
3/4 cup cilantro, leaves only
2 tsp lemon juice
1/4 cup minced bell pepper
1 tsp salt

Chop the tomatoes, avocados, and onion by hand and then add the remaining ingredients, stirring well. Chill for 3 hours of more.

Pico de Gallo

1 white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
green pepper, seeded and finely chopped
1/2 cup fresh cilantro leaves, chopped
1 Tbsp lime juice
salt to taste

Combine all the ingredients, cover and refrigerate for an hour.

Black Bean and Corn Salsa with Lime

1 bag frozen corn kernels, thawed and rinsed
2 cans black beans, rinsed
1/2 tsp salt
3/4 tsp cumin
3 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Juice of 1 1/2 limes
1/2 red onion, finely chopped
1 bunch cilantro, finely chopped
1 red bell pepper, finely chopped
1 sprig fresh basil for garnish

Mis everything together well in a large bowl, pour it into a serving dish and decorate with the fresh basil. Serve with nachos or chips for dipping.

Chicken with Mango Salsa

4 skinless, boneless chicken breast halves
1 1/2 cups mango salsa
2 Tbsp chopped fresh cilantro
2/3 cup frozen corn kernels, defrosted
2 Tbsp salt-free tomato paste
2 Tbsp fresh lime juice
1 green bell pepper, cut into thin strips

Prepare the grill or preheat the broiler. Combine ½ cup of the mango salsa with the tomato paste.

Add the chicken and stir to coat. Combine the rest of the salsa with the corn, scallion, bell pepper, cilantro and lime juice in another bowl. Grill or broil the chicken for about 4 minutes per side, 4 inches from the heat, or until it is cooked through. Serve it with the mango salsa on the side.

Mango Salsa

1 mango, peeled and diced
1 red pepper, roasted, peeled and diced
1 Tbsp. olive oil
1/4 cup fresh cilantro, chopped
1/2 orange, peeled and diced
1 canned pineapple ring, chopped
juice of 1 lime
1/4 cup green onions, chopped
salt and black pepper, to taste

Combine all ingredients well, adjusting the seasoning to taste.