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Question by Lindsey/Cory G: i need a recipe for green salsa/hot sauce…?
with tomatillos and diced tomatoes etc
Best answer:
Answer by Marina
3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
¾ cup chopped onions
1 jalapeno pepper, seeded and finely chopped
6 cloves garlic, finely chopped
1½ cups vinegar, white or cider
½ teaspoon ground cumin*
2 teaspoons oregano leaves*
1½ teaspoons table salt
*optional—spice amounts may be adjusted but do not make other adjustments to this recipe.
Wash tomatoes, dip in boiling water for 30 to 60 seconds or until skins split and then dip into cold water. Slip off skins, remove cores and chop.
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle into hot pint jars, leaving ½-inch headspace.
Adjust lids and process in a boiling water canner for 15 to 20 minutes, depending upon altitude (15 minutes at 1,000 feet or lower and 20 minutes for higher elevations).
Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face.
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one recipe i personally like is tomato paste, with milk but not too much that its liquid, then add garlic paste ( its just garlic that u peel and put in food processor or blender) after you do that just cut tomatoes into chunks and youre all set , if u want it spicier you can add peppers or add them in small chunks. i didnt add how much of what to put in because you can customize it to youre taste hopes this helps.
TOMATO/GREEN CHILE SALSA
3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
¾ cup chopped onions
1 jalapeno pepper, seeded and finely chopped
6 cloves garlic, finely chopped
1½ cups vinegar, white or cider
½ teaspoon ground cumin*
2 teaspoons oregano leaves*
1½ teaspoons table salt
*optional—spice amounts may be adjusted but do not make other adjustments to this recipe.
Wash tomatoes, dip in boiling water for 30 to 60 seconds or until skins split and then dip into cold water. Slip off skins, remove cores and chop.
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle into hot pint jars, leaving ½-inch headspace.
Adjust lids and process in a boiling water canner for 15 to 20 minutes, depending upon altitude (15 minutes at 1,000 feet or lower and 20 minutes for higher elevations).
Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face.
Yield: 3 pints
OR
RED OR GREEN SALSA
8-10 peppers (jalapeno, serrano, yellow or green)
8-10 reg./average size tomatoes (or a lg. 32 oz. can whole tomatoes)
3 cloves garlic
1/2 c. chopped cilantro (optional)
Salt to taste
Roast peppers in a skillet. Boil fresh tomatoes until skin is easily removed with fork. Remove stems from peppers, place in blender with tomatoes, garlic and cilantro. Blend until all is chopped and there is no chunks; add salt to taste. If too hot, add a few more tomatoes until taste is right for you. If too mild, add a few more peppers.
For green salsa, you need 2 pounds of tomatillo’s (they are small green tomatoes that have the husk) instead of red tomatoes. Boil these also, but for about 5-7 minutes or until they change color (take husk off before you boil).
OR
GREEN CHILI SALSA
2 lb. pork roast
1 lb. ground beef
1 lg. onion
2 lg. cloves garlic
1 1/2 pt. stewed tomatoes
3 (16 oz.) cans green chilies
1/2 jar salsa
Salt & pepper to taste
Bake 2 pounds pork roast, cut up in small pieces and set aside. Brown the ground beef, onion and garlic; set aside.
In a large Dutch oven, mix together chopped pork, ground beef, tomatoes, chilies, salsa, salt and pepper. Simmer covered all day. Great over baked potatoes!
JM