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Quick Salsa and Salsa Rojo

Date: October 11, 2015 Author: Judy Albrecht Categories: 1 - 2, 3 - 4, 5 - 6, 7 - 8, 9 - 12, Teachers 0

Canned tomato recipe:

Judy’s Quick Salsa

1 28-ounce can petite diced tomatoes
1 10-ounce can diced tomatoes with green chilies
1 can green chilies
1 6-ounce can tomato paste
1/4 cup lemon juice
2 teaspoons sugar
4 cloves garlic minced
2 diced jalapeno chilies or canned to taste
1/2 teaspoon salt
1/2 bunch fresh cilantro snipped

Mix all ingredients in pot. Bring to a boil and reduce heat and let simmer for 20 minutes… Let cool place in containers and refrigerate.

Fresh tomato recipe:

Salsa Rojo

Serves: 8

5 larges (about 5 cups) tomatoes peeled and diced
1 large onions chopped
1/2 cup lemon juice
4-5 fresh jalapeno chiles seeded & finely chopped
3 tablespoons snipped cilantro
4 cloves garlic minced
2 teaspoons sugar
1 can diced green chilies peppers
1 (6-ounce) can tomato paste
1 teaspoon salt

Combine all ingredients in Dutch oven. Bring mixture to boiling. Reduce heat & boil gently about 30 minutes or until mixture is desired consistency. Cool, place in containers and refrigerate. Serve with tortilla chips.

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