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• Combine salsa ingredients and mix well; allow flavours to blend about 1/2 hour. Recipe courtesy of: www.usapple.org
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| 2 large 1 1/3 cup 2 Tbsp 2 Tbsp 1/4 tsp. |
tomatoes, seeded and chopped Jalepeño pepper - chopped Green onion - chopped Cilantro - fresh, chopped Lime juice - fresh Salt |
• Mix all ingredients well and chill.
Recipe courtesy of: The Fiber 35 Diet Brenda Watson C.N.C
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Hot Salsa
Makes a large batch - just under 16 quarts
• This makes a nice hot salsa.
• *To reduce the heat, exchange some or all of the hot peppers with sweet, use paprika and omit or reduce the pepper flakes.
| 24 cups 2 cans 12 cups (6-8) 6 cups (6-8) 2 med 3 cups (1lb) 2 small 8-10 cloves 2 handfuls 1/2 cup 3 1/2 cups 1/4 cup 2 Tbsp 2 Tbsp 2 tsp 2 Tbsp 1/2 cup |
Tomatoes Tomato paste Onions Sweet peppers zucchini hot peppers* green apples garlic herbs - fresh: oregano, parsley, basil, etc. Wine or apple cider vinegar White vinegar Sugar salt Coriander or cumin Paprika or cayenne* Pepper flakes* Starch...mixed with 1 cup vinegar |
METHOD
• Chop veggies (by hand or with a food processor)
• Mix everything together in a very large (16 quart) stock pot.
Cut the recipe in half if you do not have a pan this large.
• Bring to boil and simmer 1/2 - 1 hour.
• Process pints 20 minutes and quarts 25 minutes in boiling water canner.
Recipe courtesy of: adapted by Ralph's customer, Langley, BC
Okanagan Peach Salsa
Makes 2 cups
BLANCH• To make peeling easier, blanch peaches in boiling water 30 to 60 seconds, then transfer to cold water for 1 minute.
• Peel, pit and dice peaches.
| 3 | Peaches - ripe |
COMBINE
• In bowl, combine peaches, red pepper, green onions, hot peppers, parsley, lime juice, oil, garlic and ginger.
• Season to taste with salt and pepper.
• Cover and refrigerate at least 1 hour or up to 2 days.
• Serve cool or at room temperature rather than ice cold.
1/2 |
Sweet Red Pepper -diced |
Recipe courtesy of: www.healthylivinginfo.ca
Peach Salsa - version #2
• Makes 4 servings
• Fast & simple to prepare and spruce up a grilled chicken or fish entree.
COMBINE
• Mix all ingredients in small bowl.
• Refrigerate 30 minutes prior to serving.
| 2 medium (or 3 small) 1 Tbsp 2 2 Tbsp 1/2 tsp To Taste To Taste |
Peaches - peeled & cut in cubes Lime juice Green onions - chopped (about 2 tablespoons) Cilantro - fresh, chopped Jalapeno pepper - seeded, finely chopped Salt Pepper |
Recipe courtesy of: www.fitwoman.com
Canning Peaches
