3 Salsas For Your Independence Day Picnic

posted by Marilyn Harris - 

Green Tomato Relish

4 quarts green tomatoes ( 25-30)

2 large red bell peppers

1 large onion

1/4 cup salt

1 1/2 cups brown sugar

2 tablespoons mustard seed

1 tablespoon celery seed

4 1/2 cups white vinegar  

Chop the tomatoes, peppers and onion…in food grinder or food processor.

Place the remaining ingredients in a pot and bring to a boil. 

Add the vegetables and boil for 15 minutes.  While very hot spoon into sterilized jars.

Seal and process for 20 minutes in a water bath.  

 

Watermelon Salsa

4 cups seeded watermelon, cut into small cubes

1/2 cup chopped Vidalia onion

1 jalapeño pepper, minced

2 tablespoons chopped cilantro

1 tablespoon fresh lime juice

1/2 teaspoon sugar

1/2 teaspoon kosher salt 

Toss together.

Cover and chill until serving time.

Makes about 4 cups.

 

Pineapple/Habenero Salsa

6 rings pineapple, chopped

6 habeneros, seeded and finely chopped

1 medium red onion, finely chopped

2 cloves garlic minced

2 tablespoons chopped cilantro

Lime juice and salt, to taste  

Stir together the pineapple, chopped peppers, onion, garlic and cilantro.

Add lime juice and salt to taste.

Cover and chill until ready to serve.

Serve with tortilla chips.


Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more

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