Karla’s Salsa

 

Lots of Tomatoes (I buy a mix of Roma/ hot house if I don’t have fresh)

1 Yellow Onion

1 Bunch of Cilantro 

1 Can Stewed Tomatoes 

Jarred Jalapeños to taste

Chop tomatoes, onions and cilantro. I use my julienne chopper to make the chopping go faster. Then in the blender I blend the can of stewed tomatoes and jalapeños. I don’t do too many for me, and lots for Todd. Add it to the tomato, onion, cilantro mix. Add salt and pepper and let the flavors meld in the fridge overnight. Karla’s is always way too hot for me. This is a nice substitute, but I know hers is way better! 

Notes from Karla:

I cut up tomatoes, onions and cilantro. Then I blend up stewed tomatoes with pickled jalapeños.

With the jalapeños just add as many as you want depending on the spiciness you want. Then add salt and pepper to taste.

Brittany Mitchell's Salsa

 Mild-Medium temperature:

• 24 c tomatoes (Just leave skins on, chop up in food processor) 

• 5 green peppers (5 c)

• 6 large onions (5 c)

• 3 jalepenos, seeded (*Brittany's=4)

• 5 Anaheim peppers 

• 1/2-2 habanero pepper, seeded (*Brittany's=5)

• 3 serrano peppers, seeded (*Brittany's=5)

• 2 bunch cilantro (opt)

• 5 Tbs garlic

• 1/3 c canning salt (kosher salt)

• 1/2 c vinegar

Chop tomatoes, peppers, onions, hot peppers, garlic, and cilantro in food processor. Mix all in canning pot and add salt and vinegar. Bring to a boil and simmer uncovered 25 min. While simmering, heat canner with water and prepare jars, lids, etc. Pour salsa into hot jars (makes about 14 pints) up to neck (about 1/2" headspace). Wipe, top with lids and rings. Place in canner of steamy but not boiling water. Cover with 1" water. Heat to a boiling. Once boiling process 25 min. Move onto towels to cool. 

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Annie's 3/4 batch (mild-medium)

18 c tomatoes 

3 3/4 c peppers 

3 3/4 c onion (4 1/2 onions) 

2 jalepenos, seeded 

3 anaheim peppers 

1 habanero, seeded 

2 serrano peppers, seeded

1 bunch cilantro 

3 3/4 Tbs garlic 

1/4 c kosher salt (plus a little more) 

1/4 c + 2 Tbs vinegar

(Makes about 10 pints)

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*Kashina's Notes:*

I do not add the habanero nor the serrano peppers, we cannot handle them... well Todd could but the rest of us, no go. Also, I double the cilantro always. We love cilantro here.

I like to add lots of different tomatoes, because I don't use a lot of peppers it helps with the flavor! Ours isn't spicy at all, so if you want more heat add the extra peppers. This stuff is really good! 

Sister Trevino’s Tortilla Soup

Ingredients

6 Corn Tortilla Shells Cut into Quarters

3 Cups Chicken Stock

3 Chicken Breasts

1 Tablespoon Oil

3 Cups Fresh Salsa

4 Ears Fresh Corn, Cut off Cob (I used a can of corn)

1 Tablespoon Cumin

Salt and Pepper

1 Cup Pepper Jack Cheese, shredded

Salsa

IF You Don’t Have Fresh Salsa (here is her’s)

1 Onion

1-2 Bell Peppers

3 Cans of Tomatoes or 8-12 fresh Tomatoes

2 Cloves of Garlic

Bunch of Cilantro

Can of Corn

Splash of Lime

1 Tablespoon of Cumin (more if wanted)

Salt and Pepper (to taste)

In stock pot add oil let heat and then add cut tortilla shells, let them cook turning every once in a while, until they are crunchy. They give the texture to the soup, so this step is essential. Add chicken stock, salsa, cumin and chicken. Let simmer for an hour over the oven or place in the crockpot and simmer on low all day. Pull out chicken place on cutting board let cool. Take broth and blend, cut chicken into pieces and place back in pot. To this add corn cornels seasoned with salt and pepper, add cheese and serve with chips and sour cream.

This was a little spicy for me, it may have been because I used Todd’s salsa for it. I will try mine next time. 

Janet's Salsa