anned tidbits of pineapple to recipe for a sweeter flavor, or
alt.
For the simple salsa:
To make salsa, pulse all the
Pour green tomatillo salsa in a saucer and cook
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
ust about 1 cup of salsa.
Turn up heat under
Place cream cheese on serving plate.
Top with salsa.
Serve with tortilla chips.
Makes 6 to 8 servings.
ngredients, except the swordfish and salsa, in a mixing bowl.
combine the achiote paste, chiles, canning sauce, oil and 3/4
o add cilantro to the recipe, now is the time to
he temperature and let the salsa simmer for about 20 minutes
Wash and rinse pint canning jars; keep hot until ready
dges.
Serve with Tomatillo Salsa (Recipe #97531 is fantastic!), Corn Tortillas
mmersion blender).
Ladle hot salsa into hot jars leaving 1
ut if you like hotter salsa feel free to leave them
Salsa Preparation:
Preheat a
n a large pot; bring salsa mixture to a boil.
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
astry blender.
Add the salsa, beating 3 minutes with an
0 minutes prior to the salsa being done. In a small
Mix all together and bring to a slow boil for 10 minute.
Seal in jars and cook in hot water bath for 10 minute.
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
Yields 3-6 quarts or pints.