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Published August 26, 2009, 12:00 AM

ONLINE EXTRA — SPICY SALSAS: Tomato Salsa . . . Spicy Pineapple-and-Mint Salsa . . . Warm-and-Spicy Salsa, etc.

Tomato Salsa

3 quarts (about 4 pounds) peeled, cored and chopped slicing tomatoes

3 cups chopped onions

6 jalapeno peppers, seeded and finely chopped

4 long green chilies (Anaheim), seeded and chopped

4 cloves garlic, peeled and finely chopped

2 12-ounce cans tomato paste (see note)

2 cups bottled lemon juice

1 tablespoon salt

1 tablespoon sugar

1 tablespoon ground cumin

2 tablespoons dried oregano leaves

1 teaspoon black pepper

Prepare tomatoes, onions, jalapeno peppers, chilies and garlic. Put into a 6-quart pan; add tomato paste, lemon juice, salt, sugar, cumin, oregano and pepper; mix well.

Bring to a boil, reduce heat and simmer 30 minutes. Stir often. Ladle hot salsa into hot, sterilized pint canning jars, leaving ½-inch headspace. Wipe jar rims with clean paper tow-els.

Adjust hot lids and process in a boiling water bath canner 15 minutes. Begin timing when water returns to a boil. Transfer with a jar lifter to a rack or set on a kitchen towel. Let sit 12 hours before checking seals.

Note: Be sure to use 12 ounce cans tomato paste, not 6-ounce.

Yield: 7 pints.

Approximate nutritional analysis per ¼-cup serving: 33 calories, 1.24 grams protein, 0.43 grams fat (0.05 grams saturarate, 0.06 grams monounsaturated), 7.36 grams carbohydrates, 232 milligrams sodium, no cholesterol.

Spicy Pineapple-and-Mint Salsa

½ red onion, thinly sliced

1 or 2 serrano chilies, seeded for less heat, if desired, and very thinly sliced

1 small garlic clove, minced

½ cup freshly squeezed orange juice (about 2 oranges)

1 tablespoon freshly squeezed lime juice (about 1 lime)

1 pineapple, peeled and chopped into 1/2-inch pieces

1½ teaspoons extra-virgin olive oil

1 cup loosely packed fresh mint leaves

In a medium bowl, combine the onion, chilies, garlic, orange and lime juices, and pineap-ple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine.

Yield: Serves 6 (3 cups).

Warm-and-Spicy Salsa

1 cup white vinegar

1 large onion, diced

2 celery ribs, diced

3 garlic cloves, pressed

3 10-ounce cans diced tomatoes and green chilies, undrained

1 16-ounce can crushed tomatoes

1 teaspoon salt

1 teaspoon sugar

½ teaspoon pepper

Bring first 4 ingredients to a boil in a saucepan over medium heat; add tomatoes and green chilies and remaining ingredients. Return to a boil, stirring occasionally. Serve warm with tortilla chips.

Yield: 4½ cups

Spicy Seafood Salsa

½ cup diced red bell pepper

½ cup diced yellow bell pepper

3 tablespoons chopped mild green chilies

2 tablespoons chopped green onions

1 teaspoon ground coriander

1 teaspoon chopped fresh datil or other hot pepper

1 tablespoon cornstarch

1 tablespoon balsamic vinegar

1 cup seeded, diced tomatoes

1 pound amberjack fillets, cut in bite sized pieces

½ pound calico scallops

2 tablespoons minced fresh cilantro

2 tablespoons chopped green olives

Combine first 6 ingredients in a microwave safe 10-inch diameter glass pie plate. Cover with waxed paper and microwave on high for 1 to 2 minutes.

Combine cornstarch and vinegar; mix well and add to vegetable mixture. Cover and mi-crowave on high for 2 to 3 minutes; stir.

Mix in tomatoes, fish and scallops; cover and microwave on high for 2 to 3 minutes.

Stir and cook for 2 additional minutes or until the fish flakes.

Remove from microwave and top with cilantro and olives.

Serve immediately.

Yield: Serve 6.

Hot and Spicy Salsa

2 large ripe tomatoes, chopped

1 small red onion, minced

½ cup pitted ripe olives, chopped

2 cloves garlic, minced

2 tablespoons chopped fresh parsley or cilantro

1 tablespoon lime juice

1 teaspoon salt

1 teaspoon Tabasco Habanero Sauce

Black bean tortilla chips

Combine tomatoes, onion, olives, garlic, parsley, lime juice, salt and Tabasco Habanero Sauce in a bowl and mix well. Serve with tortilla chips.

Yield: 2 cups.

Sweet and Spicy Peach Salsa

1 15-ounce can peaches, drained

3 tomatoes, quartered

2 teaspoons jalapeno pepper, chopped

1 tablespoon cilantro, chopped

4 teaspoons rice wine vinegar

Salt to taste

Place all ingredients in blender or food processor and blend until completely mixed and coarsely chopped. Remove from blender and serve at room temperature.

Yield: Depending upon the way this salsa is used, it will serve 6 to 10.

Smooth and Spicy Tomato Salsa

8 plum tomatoes quartered

2 tablespoons olive oil or lard

2 cloves Of garlic peeled (up to 6)

1 red onion peeled and quartered

1 jalapeno pepper seeded and quartered

1 cup cilantro washed and dried

Combine garlic, onion and jalapeno in a blender or food processor and process until finely chopped.

Add tomatoes and blend. Add cilantro, lime juice and oil and continue blending.

Transfer salsa to a bowl and season with salt and pepper.

Roasted salsa variation: Place the garlic, onion, jalapeno and tomatoes on a sheet pan and roast for 30 minutes at 400 degrees, then proceed as directed.

Spicy Chipotle-Lime Salsa

1 cup diced tomatoes, drained

10 ounces chipotle chilies in adobo

1 lime, juice of

2 fresh red chili peppers, stemmed

3 garlic cloves, peeled

¼ cup onions, diced

¼ cup crushed red pepper flakes

1/8 cup chopped fresh cilantro

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons ground black pepper

2 teaspoons ground cumin

10 to 12dashes Tabasco Chipotle Pepper Sauce

Combine lime juice, chili peppers, garlic, onion and cilantro, in a food processor or blender. Blend until the mixture is uniform. (Doing these items first is important. If you don’t, you will get unwanted chunks.).

Add tomato and chipotles, blend until smooth.

Add garlic powder, onion powder, crushed red pepper, black pepper and Chipotle Tabasco sauce.

Blend mixture until smooth.

Let sit 3 to 6 hours, or even better, overnight for flavors to blend.

Spicy Corn Salsa

2 cups corn kernels

¼ cup ripe avocado, diced

½ cup red onion, minced

2 tablespoons tomatoes, minced

2 tablespoons jalapeno peppers, minced

2 tablespoons lime juice

2 teaspoons sugar

1 tablespoon red wine Vinegar

Combine corn kernels, avocado, red onion, tomatoes, jalapeno pepper, lime juice, sugar and red wine vinegar, in a serving bowl.

Chill for several hours before serving.

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