Time 40m Yield 3 pints Number Of Ingredients 9 Steps:
Combine all ingredients in large saucepot. Bring mixture to a boil. Reduce heat. Simmer for 10 minutes. Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space. Adjust 2-piece caps. Process for 15 minutes in boiling-water canner.
Time 30m Yield 2 cups Number Of Ingredients 7 Steps:
Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.
Time 27m Yield 25 Number Of Ingredients 8 Steps:
Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Slice the garlic and the jalapenos and toss them into the blender, blend until chopped fine. Add cans of tomatoes, with juice, pulse until blended. Serve with sour cream and tortilla chips.
