Fresh Salsa

Diane Perry

1 quart fresh tomatoessalsa
1 stalk celery
1 green pepper
1 red pepper
1 onion
2 tbsp pickling salt
3/4 cup vinegar
3/4 cup sugar
Chop up vegetables, add pickling salt and soak overnight.  In the morning, drain.  Then add vinegar and sugar.  You may also add 1 tsp of mustard and 1 tsp of horseradish.

Garden Salsa

Submitted by the Butch & Liz Dahl Family

6-8 medium tomatoes, chopped
1 minced jalapeno
1 cup chopped cilantro
3 medium onions
1 tsp minced garlic or garlic salt
3 tbsp lemon or lime juice
Mince and chop all vegetables.  Stir in garlic salt and lemon/lime juice.  Chill 1 hour.  Serve with corn chips.

HDT Fresh Salsa

8-10 Tomatoes
2 large onions
1 green pepper
2 jalapeno peppers (or to taste)
1 bunch of cilantro (optional)
1 t. salt
1 t. pepper
2 T. lemon or lime juice
1 head fresh garlic, or 3 Tbsp minced garlic (or to taste)
Dice tomatoes, onions, green peppers and jalapenos.  Combine in a large bowl. Chop cilantro and add to mixtures.  Add salt, pepper, lemon or lime juice and garlic.  Mix well.
May be served fresh or canned*: 
*Canning: Prepare 6 pint jars.  Ladle salsa into jar, leaving 1/4-inch head space, and fix lids and rings. Jars can be placed in a hot water bath canner for 35 minutes or salsa can be stored in refrigerator for 3-4 weeks. Canning will cause a change in color, and will create a layer of liquid at the bottom of each jar.  Adding tomato paste, or cooking the salsa for a long while before canning would lesson the amount of liquid created during canning.


5 lbs chopped tomatoes
2 cups chopped onions
1 cup chopped green pepper
1/4 cup chopped hot peppers
1 cup vinegar
Simmer all ingredients for 10 minutes.  Then place in pint jars and process in canner for 15 minutes.


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