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Before you jump to Salsa recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.
Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Keep reading for some approaches to go green and save energy, mainly in the kitchen.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.
The kitchen on its own provides you with many small ways by which energy and money can be saved. It is reasonably straightforward to live green, after all. Largely, all it will take is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to salsa recipe. You can cook salsa using 12 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Salsa:
- Use 16 cup tomatoes, seeded and diced
- You need 3 cup onion, chopped
- You need 1/4 cup pickling salt
- Get 1 tbsp cayenne pepper
- Provide 1 cup vinegar
- Prepare 2 green peppers
- Use 1 red pepper
- Take 1 yellow pepper
- Use 3 cup pickled jalapeños
- Use 2 tbsp minced garlic
- You need 2 tbsp sugar
- Use 24 oz tomato paste
Instructions to make Salsa:
- Put diced tomatoes and chopped onion in a large pot. Sprinkle with the pickling salt. Let stand overnight in fridge. Drain off as much juice as possible.
- Add the cayenne pepper and vinegar, and cook for 45 minutes over medium heat.
- Chop the green, red, yellow, and jalapeño peppers.
- Add everything to the pot and cook for another 20 minutes. Continue cooking over medium heat, stirring occasionally.
- Seal in canning jars.
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