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Old 05-03-2005, 03:20 AM
Terry Stautzenberger
 
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Default Salsa (6) Collection

Pace Picante Sauce (Medium)
Salsa Picante
Zesty Salsa (Canned)
Salsa For Canning
Salsa For Canning
Salsa For Canning


Request From: "hjbyun"
Neuman's own salsa

I'm sorry I do not have Neuman's salsa recipe, but here are some we
like. I hope they will help. I hope others will come in as I like trying
new salsa recipes.

Terry S Seguin, Texas

Pace Picante Sauce (Medium)

Note: Texan David Pace had been selling 58 different
varieties of jam, jellies, and sauces from the back of his liquor store
in the 1940s when he came up with a recipe for a thick and spicy
tomato-based sauce he dubbed "Picante." When sales of David's new sauce
took off, he concentrated all his efforts on marketing his all-natural,
preservative-free product, and designed the sauce's famous
hourglass-shaped jar (to keep it from tipping over). Now America's
number one Mexican hot sauce brand, Pace Foods, makes it known that it
still uses only fresh jalapeno peppers in the sauces, rather than the
brined, less flavorful jalapenos - like those canned nacho slices. Each
year all the fresh jalapenos used by the company weigh in at around 30
million pounds and the nation gobbles up around 120 million pounds of
the zingy sauces. Here's a simple recipe to make a kitchen copy of the
medium heat-level Pace Picante Sauce, which was the first variety David
created. The mild and hot versions were added in 1981, and you'll find
clones for those at the bottom of the recipe in Tidbits.

1 can (10.75 ounce) tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeno peppers, with seeds (3 to 4 peppers)
2 tablespoons white vinegar
1/4 teaspoon salt, rounded
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

Combine all ingredients in a saucepan over medium high heat. Bring to
a boil, reduce heat, and simmer for 30 minutes or until thick. When
cool, bottle in 16-ounce jar and refrigerate overnight.
Yields: 2 cups

Tidbits For Chickens
For the no heat version of the salsa, reduce the amount of fresh
jalapenos to 1 rounded tablespoon.
For the hot variety, increase the amount of jalapenos to 1/2 cup.



Salsa Picante

1/2 cup onion, chopped
1 cup tomatillos or tomatoes, chopped
1/2 cup bell pepper or Anaheim chilies, chopped
1 whole jalapeno, finely chopped
2 tablespoons cider vinegar
Pinch sea salt
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon fresh cilantro, chopped

Up to 3 jalapenos may be used according to taste.
Combine all the ingredients in a jar and refrigerate. It will keep
indefinitely or can be frozen..



Zesty Salsa (Canned)

10 cups roughly chopped tomatoes (about 6 pounds)
5 cups chopped and seeded bell peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 to 3 cups hot peppers (jalapeno) of chopped, seeded hot peppers
(about 1 1/4 pounds)
1 1/4 cups cider vinegar
3 cloves garlic, minced
2 tablespoons cilantro, minced
3 teaspoons salt
Small can tomato paste

Combine all ingredients except tomato paste in large saucepot.
Simmer until desired thickness. Stir in tomato paste. Ladle hot salsa
into hot jars leaving 1/4 inch head-space. Process 15 minutes in a hot
water bath. Yields: 6 pints


Salsa For Canning

3 quarts tomatoes, peeled and chopped
3 large bell peppers, chopped
3 Jalapeno peppers, chopped
4 medium onions, chopped
1 large garlic bulb, chopped and minced
1 cup white vinegar
1 teaspoon whole oregano
3 tablespoons salt
1 tablespoon cayenne pepper (for hot), reduce the amount to make milder

Blend first three ingredients. Simmer until reduced to 2 quarts. Stir
in remaining ingredients. Put 1 teaspoon vinegar in bottom of each jar.
Fill with salsa and process 30 minutes in a water bath.


Salsa For Canning

8 cups peeled, cored, chopped fresh tomatoes
1 to 2 cups seeded and chopped fresh jalapeno peppers; use more or less
to taste
2 cups chopped onion
8 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tablespoon salt
3/4 cup cider vinegar
1/4 cup fresh lime juice

Combine all ingredients in a large pot. Bring to a boil over medium
high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into
hot pint jars, leaving 1/4 inch headspace. Seal jars with two piece
caps. Process in a boiling water bath for 15 minutes. Yields: 4 to 5
pints.


Salsa For Canning

10 cups tomatoes
1 1/4 cups cider vinegar
5 cups bell pepper, chopped
3 garlic cloves or more
5 cups onions, chopped
3 teaspoons salt
2 1/2 cups chopped, seeded hot pepper
1 teaspoon hot pepper sauce

Combine all ingredients, bring to a boil, simmer for 10 minutes.
Ladle in hot jars. Process 15 minutes.

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