Salsa.......... recipe favorites

I know the growing season is just starting but would like to can some salsa this season. We have over 60 tomato & pepper plants growing..
There are a couple garlicky & black olive types I am looking for but anything is good in the medium to lower "hot" levels.

Thanks
Todd

two cans of western family diced tomatoes with green chiles (drained)
2 alvacodos chopped
1 small white onion chopped
1 bunch of cilantro chopped
1 bunch of onion greens chopped
1 heaping tablespoon of minced garlic
2 or 3 limes squeezed into salsa
1 or tomatoes fresh tomatoes chopped
jalapenos (optional)
ceyanne pepper (optional)
johnny's seasoning salt to taste


mix all the igredients and your done

Now here is where I can share something.Keep in mind in my family we measure very little it's all done by taste testing.
about 10#tomatoes chopped
1-2 onions chopped
1+ whole bulbs garlic chopped fine
juice from 1/2lime
juice from 1/2lemon
pickled jalapenos chopped
we grow lotsa hot peppers,jalapeno,kung pao,cayenne,super chili,habanero,serrano, take several of each(only 1 habanero) and chop together in food processor add mixture of peppers to salsa till you get the tang you like
add to taste garlic powder,salt,ground pepper,chili powder,cumin.
1-2 bunchs cilantro chopped
I sold over $300.00 dollars worth of this salsa each of the last two years so it must be good.

Mine is from allrecipes.com and is called Salsa II. Best I have ever had and we can about 30 quarts every summer.

Thanks guys/gals!
Keep them coming in & I'll check out the www.allrecipes.com site.

Sorry folks I forgot one important ingredient, a big pitcher of frozen margaritas with salt on the glass rim and a slice of lime to wash it all down with.YUM-YUM

Thanks for the recipes.

ttt

if all you want is medium to lower hot recipes, you couldn't handle ours.

Why wouldn't we post them under the Recipe part of the forum?
Later,
45/70,

I eye-ball my recipe. Diced tomatoe, Onion, Garlic, Cilantro, green pepper, maybe some Jalepeno. I mix all of these ingredients into a big bowl, tasting it often to see what it's lacking and watching it closely to make sure it looks just right. I love fresh garden salsa!

This one gets more views and responses

BuckeyeRatrappin,
I agree with you, but then why do we have a wild cooking column
lower down the page?
Later,
45/70,

Leave the guy alone.

There was a post for g-hog and rattlesnake and no one gave those guys a hard time.

I don't know ask Paul. If he don't want us posting "off topic" threads I think he would have said something about it by now. Heck 20-30% of the threads on this forum are not trapping related- esp in the off season.

Maybe some jalapeno?lol

I have always thought that the bigger variety of peepers in the salsa yeilded a better overall taste. We put about 4-8 different types of peppers in ours, from HOT to mild...



Doesn't everyone just watch the "Active Topics"? that is where i go to see what it new. It covers all the new posts on all the forums.... try it out. I agree the Cooking Forum is where this should have went.

Probably need to have a "OT" Forum only for all OT not directly talking about trapping.

Did you ever try Jose Madrid's salsa out of Zaneswille, Ohio ?
Their Garlic & Black Olive is one of the best

TTT