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  #11 (permalink)  
Old 06-09-2002, 10:26 AM
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Originally posted by: CulinaryJen

My MIL is Mexican, and this is a twist off of her version:

Recipe By: Jennifer A. Wickes

4 tomatillos
4 tomatoes, vine-ripened
1/2 yellow onion
2 jalapenos
1 rib celery -- minced
4 cloves garlic
1 bunch cilantro
1 tablespoon cumin
1 teaspoon salt
1 tablespoon lime juice
1 cup corn -- optional
1 cup black beans -- optional

1.) Peel tomatillos (like an onion). Put in a pot and bring to a boil. Boil 10 minutes.

2.) Mince tomatoes, onions, jalapeños (if extra heat is desired, use seeds), celery, garlic and cilantro.

3.) Crush tomatillos and add to tomato mixture.

4.) Add salt, cumin and lime (lemon) juice.

5.) Mix thoroughly. If "optional" items are desired, add now, and mix again.

6.) Let the salsa sit over night.

"4 cups"

Serving Ideas : Serve with chips, eggs, grilled meats, tacos, burritos or fajitas.

NOTES : Use lemon juice instead of lime juice.
Recipe Kitchen
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  #12 (permalink)  
Old 06-09-2002, 12:05 PM
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Location: New Mexico
Posts: 85

DIY had a show that had several recipes for salsa's today so you you can go to and look for salsa recipes

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  #13 (permalink)  
Old 06-09-2002, 08:16 PM
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Location: Michigan's Upper Peninsula
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Thank you all for sharing your recipes with me. After reading through the ingredients, it's really no wonder that my salsa wasn't very good--I just wasn't using those great ingredients. Now I have to try making a few batches until I get it right! Thanks so much for your help!

That DIY site looks really interesting, I'm going to add it to my favorites so I can find it when I need it!

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  #14 (permalink)  
Old 06-10-2002, 09:35 AM
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As much as I hate to admit it this is my husbands recipe. He does most of the cooking.
4 cups chopped, peeled tomatoes
2 cups chopped green peppers
1 cup chopped chili peppers
3/4 cup chopped onions
1 1/2 tsp. salt
1 1/2 cup vinegar
2 minced garlic cloves

Mix all together and simmer until everything is tender. Then put in clean jars and seal.

This is a bit hot for those not used to salsa so take care when eating it. I hope you enjoy it.
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  #15 (permalink)  
Old 06-10-2002, 06:24 PM
Amanda's Avatar
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Location: southeast Wisconsin
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Sorry I'm late on this, but here's the recipe I make all the time

Simply mix all the ingredients together and serve!


2-3 medium ripe tomatoes, chopped
1 bunch green onions, sliced
1 cucumber, peeled and chopped
2 cloves garlic, diced
1 bunch fresh cilantro, chopped
1 fresh jalapeno pepper, diced (optional)
salt and
pepper to taste
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  #16 (permalink)  
Old 06-11-2002, 06:45 AM
Leslie9220's Avatar
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Posts: 58
I'm late with this salsa recipe too, but its worth trying it !
(It is a litte different) from Chile, spoon it on flour tortillas or bread. Its also great this way. Spread a tortilla with cream cheese
top with pobro and rollup for a sandwich burrito style.(It can be a touch soupy.)


3 lg. tomatoes finely chopped
1 onion also finely chopped
2 canned whole green chilies finely chopped
2 Tbs. olive oil
3 Tbs. fresh parsley (at least)
1/2 Tbs. fresh mint or 2 scant tsp. dried mint
salt and pepper to taste
1 pickled jalapeno chopped or (7 pickled jalapeno rings the ones for nachos) optional.

Note I always add 1 pickled Jalapeno to this recipe for a little more kick. PARTY TIME!

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  #17 (permalink)  
Old 06-15-2002, 08:28 AM
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Ball Blue Book Canning Guide

i wasnt sure if it could be bought online, being that the Ball Co. quit making canning products in 1993..... but yes !! i searched for you and found it, here is the address for it....!
( my copy is dated 1989, lol )

and its only $ 4.95 plus shipping, best wishes !!
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  #18 (permalink)  
Old 06-15-2002, 08:41 AM
Posts: n/a
chuckle Ball Canning Recipe

here is the recipe for India Relish, its a sweet red pelish goes well with everything.......

India Relish

3qts peeled and chopped tomatoes
(bout 24 med)
3 cups chopped celery
(bout 4 stalks)
2 cups chopped onion
( bout 2 med.)
1/4 cup salt
1 quart vinegar
3 cups brown sugar
1/3 cup mustard seed
2 cups chopped red peppers
(bout 2 med.)
1 teas. cinnamon
3/4 teas allspice
3/4 teas cloves

allow the tomatoes onions celery and salt to stand for 2 hours. add remaining ingredients and cook til mixture is thickened.
fill hot jars, leaving 1/4 inch head space,adjust caps, process 15 minutes in boiling water bath.
YIELDS 10 pints
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  #19 (permalink)  
Old 08-03-2004, 06:34 PM
Abear's Avatar
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Location: Heart of Cajun Country
Posts: 4,607
Picante Salsa

Originally posted by debknechtel in the June 2004 What's for Dinner? thread.

Picante Salsa

4 1/2 ponds ripe tomatoes, scalded and peeled and chopped
3 canned whole green chilies chopped
1 large spanish onion chopped
1 large green pepper chopped
1 medium red pepper chopped
3-6 canned whole jalapeno peppers chopped
5 1/2 oz can tomatoe paste
3/4 cup vinegar
1/4 cup brown sugar
1 tbsp pickling salt
2 tsp paprika
2 cloves garlic crushed

Combine all ingredients in a large pot. Bring to a boil,uncovered over med heat stirring occasionally. Boil gently for 60 min or until desired consistency. Taste and see if you want more hot peppers. Fill hot sterilized jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw securely. You can process in a boiling bath for 5 min if want. Makes 5 pints.
Hook 'Em Horns!!!!
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