Veseys

The Super Duper

This salsa freezes without losing its rich flavor if you have any leftovers.

• 1 tbsp. Vegetable Oil
• 1 med. Onion, diced
• 4 med. Tomatoes, diced
• 1 can (15oz) Tomato Sauce
• 3 Jalapenos, seeded and diced
• 1 Bell Pepper, seeded and diced
• 1 tbsp. dried Cilantro, crushed
• 1 tbsp. White Vinegar

Simmer together oil, onion, tomatoes, tomato sauce, jalapeno, bell pepper and cilantro for 1 hour. Remove from heat and stir in the vinegar.

Let cool, yield 2 ½ cups.

Hot Stuff

Watch out for this one!

• 3 med Tomatoes, chopped
• 6 Tomatillos, husks removed, chopped
• 1 Jalapeno, seeded and diced
• 1 tbsp. Lime Juice
• 6 Green Onions, cut in ½ inch pieces
• ½ bunch fresh Cilantro, minced

Combine all of the above and chill. Add a tbsp. of paprika to brighten cooked salsa.

Yield 2 cups

Green Salsa

Salsa Verde! Green salsa has a unique spicy hot flavour we’re sure you will enjoy.

• 1.5 Cups Long Green Chilles
• 5 Cups Tomatillos, husks removed, chopped
• 1/2 Cup Jalapeno, seeded and diced
• 4 Cups Onions, chopped
• 1 Cup Bottled Lemon juice
• 6 cloves Garlic, finely chopped
• 1 Tbsp ground Cumin
• 3 Tbsps Oregano
• 1 Tbsp Salt
• 1 Tsp Black Pepper

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot mixture into jars, leaving ½ inch headspace. Adjust lids and process in a boiling water canner for 15-20 minutes. .

Yield 2 cups