Return to Main Recipes Page
Breads | Beverages | Breakfast | Candy | Dessert | Cookies | Appetizers | Main Dishes | Salads | Sauces | Sides | Soups | Quick Meal Ideas

From: USU Extension Services

7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles (Anaheim tastes best)
5 cups chopped onion
1/2 cup seeded, finely chopped jalapeno peppers
6 cloves garlic, finely chopped
2 cups bottled lemon juice
2 tablespoons salt
1/4 cup fresh cilantro

Combine all ingredients except cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add cilantro and simmer for another 20 minutes, stirring frequently. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.

Notes:
To easily remove tomato skins, blanch them by dipping in boiling water for 30 seconds, then remove the skins with a paring knife.

To increase the spiciness of the salsa, substitute extra hot peppers for some of the chilis; to decrease the spiciness, use more chilis and less hot peppers. The total amount of peppers (4 1/2 cups) must remain the same!

If you need instructions on the canning process, the book we use as our master reference is the Ball Blue Book of Preserving.

From: Kirkland Signature Pine Nuts

4 cloves garlic
1/2 cup pine nuts
2 cup fresh basil, packed tight
1/2 cup olive oil
1/4 cup grated parmesan cheese
3/4 tea. salt
1/2 tea. pepper

Combine ingredients and puree in a food processor or blender.

Makes just over 4 cups sauce

2½ cups water
1 cup distilled vinegar
1 cup sugar
1 cup fish sauce
1 clove garlic, finely julienned
4-5 bird’s eye chilies, sliced open

Preparation:

Combine water, vinegar, and sugar in a saucepan. Cook over medium high heat until the mixture boils, stirring occasionally. Remove from heat and add fish sauce. This will make the kitchen smell bad. When the mixture is cool, add the garlic and bird’s eye chilies. Refrigerate. Store in refrigerator in a sealed container. Keeps for up to 3 months refrigerated.