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 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.
More about “simple jalapeno salsa recipes”
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.
