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I am a wuss. I take Annies salsa and make it for me then add more peppers for family. I usually use Fooled you Jalapenos and maybe a Tam Jalapeno. Then after I can a few jars for myself I go in and add all the other hot ones to the pot. :cry:
Kat

[B]Sweet & Savory Tomato Chili Jam[/B]

I made this recipe today and it is absolutely delicious! I can imagine it will be great to put on crackers with cream cheese or goat cheese, used as a chicken or salmon baste and who knows what else! I still have fresh tomatoes so I will make another batch tomorrow!

2 Cups chopped tomatoes
2/3 Cup chopped red onion
2/3 Cup tomato sauce
3 TBSP Jalapenos (I substituted habaneros and Jamaican Yellow for extra heat)

1 1/2 tsp lime zest (I may use a bit more next time)
3 tbsp fresh lime juice
1/4 tsp hot sauce
5 cups sugar

1 package liquid pectin

Bring first 4 ingredients to a boil and simmer for 5 minutes.

Add next 4 ingredients and bring boil, boiling and stirring until sugar is dissolved. Stir in pectin and boil 1 minute.

Ladel into jars and then place in boiling water bath for 10 minutes. This makes 3 pint jars plus a little left over for immediate tasting.

[B]Smoked Tomato Salsa[/B]

Tired of the usual pico de gallo? In this recipe, smoked tomatoes add a depth of flavor and unique twist.



"Smoking the tomatoes first adds a depth of flavor that isn't possible with raw tomatoes. The smokiness mingles with the heat of the chili, the onions and cilantro add more flavor, and letting it all mingle in a salsa for a few hours creates a desperate need for tortilla chips! While we're waiting for the ribs on the grill, we can sit around and eat this and remember how lucky we are to have summer."
Shauna James Ahern, Gluten-Free Girl and the Chef


[B]Ingredients[/B]
5 large tomatoes, at the height of ripeness
1 tablespoon sherry vinegar
1 medium Anaheim chili
1 lime, juiced
1 medium red onion, peeled and finely diced
1 lemon, juiced
1 tablespoon finely chopped garlic
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped fresh Italian parsley
Kosher salt
cracked black pepper

Yield: 8 Servings

[B]Directions[/B]
Total:

1
To smoke the tomatoes: Get your smoker ready with a good amount of smoke going. Cut 4 tomatoes in half, and leave one of the halves on the kitchen counter. Put the tomatoes, skin side down, onto the smoker rack. Cover. Let the tomatoes smoke for 30 minutes. Remove them from the smoker and let them cool. Remove the skins from the tomatoes and chop the tomatoes. Save as much of the juice as possible—it's an important ingredient.
2
If you don't have a smoker, you will need to add smoked paprika (about 2 tablespoons) or a dried chipotle pepper that has been hydrated and deseeded. This will give you a smoky taste that's different than the smoked tomatoes, but equally delicious.
3
Roast the pepper: Rub a little oil on the Anaheim pepper. (This is a mild pepper. If you want more heat in the salsa, use a different chili. But be careful.) Throw it in a 425 degree F oven and roast it until the skin begins to blister. Put the pepper in a bowl and cover with plastic wrap. Let it sit until it's cool to the touch. Peel the skin and deseed. Chop it up with some care.
4
Blanch the other tomatoes: Bring a large saucepan of salted water to boil, using enough salt to make the water taste like the ocean. With a paring knife, mark a small X on the bottom of the tomato. Add the tomatoes to the salted water and cook until the skin starts to slip off, about 5 to 10 seconds. (Don't let the tomatoes stay in the water for much longer or they will start to cook.) Transfer the tomatoes to a bowl of ice water to cool quickly. Remove the skins, which should slip off fairly easily. Cut the tomatoes in half, remove the seeds and chop.
5
Make the salsa: Combine the tomatoes, roasted pepper, onion, garlic, cilantro, parsley, and sherry vinegar. Stir.
6
Place a fourth of the salsa in a food processor. Pulse until the pureed. Add this back into the salsa.
7
Squeeze in the lemon and lime juice. Taste. Add more if you wish. Season with salt and pepper.
8
Let the salsa sit in the refrigerator for at least 1 hour before eating it. (I know. It's hard.) It will be even better the next day.

This sounds so yummy! I need to try smoking some tomatoes!
btw, thanks for posting all the wonderful recipes!

[B]Basic Tomato Gravy [/B]

6 - 8 medium FRESH tomatoes, cored and peeled
a pinch or two of salt
1/4 - 1/2 c. sugar
flour
water

• Mix the tomatoes, salt and sugar together in a saucepan and cook slowly.
• Simmer for about 30 minutes.
• Mix flour and water together for thickening. (Adjust amount according to how much juice is in the pan).
• Bring the tomatoes to a boil and quickly stir in the flour/water mixture.
• It is possible to get this too thick, so it is best to have it somewhat thin to pour like gravy.

[B]Tomato Chili Dip[/B]

4 large tomatoes
8 green onions
2 cans (4 ounces each) chopped green chilies
1 can (4-1/4 ounces) chopped ripe olives, drained
6 tablespoons cider or red wine vinegar
1 tablespoon olive or vegetable oil
1 1/2 to 2 teaspoons garlic powder
1 fresh jalapeño pepper, seeded and chopped, optional
Tortilla chips

• Chop tomatoes and onions into 1/4-inch pieces; place in a large bowl.
• Stir in the next 5 ingredients.
• Add jalapeño if desired.
• Cover and refrigerate overnight.
• Serve with tortilla chips.

Yield: 8 cups.

One 1/4-cup serving (without chips): 25 calories, 1g fat

Source: Taste of Home Annual Recipes - 1998 Edition

[B]Basil & Sun-Dried Tomato Dip Dressing[/B]

1 c. light sour cream
2 tbsps. chopped fresh basil
1 to 2 tbsps. finely chopped sun-dried tomatoes

• Stir sour cream with basil and sun-dried tomatoes.
• Serve over greens or with vegetables for dipping.
• Stir before serving, as color from tomatoes may darken sour cream.
• Dressing will keep well, covered and refrigerated, for up to 3 days.

Makes 1 cup.

Recado Rojo
 

[B][SIZE=2]Love this stuff![/SIZE]
[/B]

[B]Recado Rojo[/B]

(Mexican Yucatecan achiote spice paste)




[I]Recados[/I] are Mayan spice pastes particularly popular in the Yucatán region of Mexico. A deep brick red, [I]recado rojo[/I] is the most common, and is an essential ingredient of the region's famous slow-roasted pork dish, [URL="http://www.whats4eats.com/meats/cochinita-pibil-recipe"][I]cochinita pibil[/I][/URL]. Use it as a flavoring rub for pork, chicken and fish.

[I]Makes about 1/2 cup[/I]
[B]Ingredients[/B]

[LIST][*]Annatto seeds -- 2 tablespoons[*]Peppercorns -- 1 tablespoon[*]Whole cloves or allspice berries -- 5 or 6[*]Mexican dried oregano -- 2 teaspoons[*]Cumin seeds -- 2 teaspoons[*]Cinnamon -- 1 teaspoon[*]Salt -- 2 teaspoons[*]Garlic cloves -- 8 to 10[*]Sour orange juice or vinegar -- 1/4 cup[/LIST]
[B]Method[/B]

[LIST=1][*]Place all of the spices and the salt into a spice or coffee grinder and process until the spices are fully pulverized. This may take some time, as annatto seeds are very hard. Pass it through a sieve if necessary to remove any grit.[*]Place the garlic and sour orange juice or vinegar into a blender or small food processor and process until smooth.[*]Place the spices into a bowl and stir in the garlic puree until the paste is smooth. Set aside for at least a few hours before using to allow the flavors to meld.[*]Rub the [I]recado[/I] into meats, poultry, fish or seafood a few hours before roasting or grilling it. [I]Recado[/I] can be stored in the refrigerator for several weeks.[/LIST]
[B]Variations[/B]

[LIST][*]For an even deeper flavor, you can first toast the whole spices in a hot, ungreased skillet for a few minutes, stirring until they release their aroma.[*]For convenience sake you can use all ground spices. Grind up the oregano with your hand as much as possible to break the large flakes down into a powder. Ground annatto seeds can sometimes be found in Latin markets under the name [I]achiote molido[/I].[*]If you want, eliminate the cumin and cinnamon. Or add ground coriander.[/LIST]

[QUOTE=brokenbar;260446][B][SIZE=2]Love this stuff![/SIZE]
[/B]

[B]Recado Rojo[/B]

(Mexican Yucatecan achiote spice paste)




[I]Recados[/I] are Mayan spice pastes particularly popular in the Yucatán region of Mexico. A deep brick red, [I]recado rojo[/I] is the most common, and is an essential ingredient of the region's famous slow-roasted pork dish, [URL="http://www.whats4eats.com/meats/cochinita-pibil-recipe"][I]cochinita pibil[/I][/URL]. Use it as a flavoring rub for pork, chicken and fish.

[I]Makes about 1/2 cup[/I]
[B]Ingredients[/B]

[LIST][*]Annatto seeds -- 2 tablespoons[*]Peppercorns -- 1 tablespoon[*]Whole cloves or allspice berries -- 5 or 6[*]Mexican dried oregano -- 2 teaspoons[*]Cumin seeds -- 2 teaspoons[*]Cinnamon -- 1 teaspoon[*]Salt -- 2 teaspoons[*]Garlic cloves -- 8 to 10[*]Sour orange juice or vinegar -- 1/4 cup[/LIST]
[B]Method[/B]

[LIST=1][*]Place all of the spices and the salt into a spice or coffee grinder and process until the spices are fully pulverized. This may take some time, as annatto seeds are very hard. Pass it through a sieve if necessary to remove any grit.[*]Place the garlic and sour orange juice or vinegar into a blender or small food processor and process until smooth.[*]Place the spices into a bowl and stir in the garlic puree until the paste is smooth. Set aside for at least a few hours before using to allow the flavors to meld.[*]Rub the [I]recado[/I] into meats, poultry, fish or seafood a few hours before roasting or grilling it. [I]Recado[/I] can be stored in the refrigerator for several weeks.[/LIST]
[B]Variations[/B]

[LIST][*]For an even deeper flavor, you can first toast the whole spices in a hot, ungreased skillet for a few minutes, stirring until they release their aroma.[*]For convenience sake you can use all ground spices. Grind up the oregano with your hand as much as possible to break the large flakes down into a powder. Ground annatto seeds can sometimes be found in Latin markets under the name [I]achiote molido[/I].[*]If you want, eliminate the cumin and cinnamon. Or add ground coriander.[/LIST][/QUOTE]

I've had a variation or two or more of this...yummmm. Like your variations too. Thanks for the tips.

Zana

[B]Roasted Tomato and Chili Sauce[/B]

12 chilies seeded and membrane removed
1 large tomato about 8 ounces roasted and peeled
1 clove garlic
2 teaspoons salt
1/4 cup water

On a iron skillet toast the chilies well: about 2 minutes.
Rinse but do not soak.
In a blender puree the chilies with the remaining ingredients.
Serve with grilled meats or on tacos.
Any remaining sauce can be stored in the refrigerator for several days.

[B]Tomato and Fresh Ginger Salsa[/B]


This is great on top of a vegi burger or on rustic bread or chips.
Mari


1 1/2 large tomatoes, seeded and chopped
5 scallions, thinly sliced
1 small sweet onions, finely chopped
1 1/2 tablespoons fresh ginger, peeled and finely chopped
1 1/2 tablespoons rice vinegar
3/4 teaspoon sugar


Combine all ingredients in a bowl.
Season with salt and pepper to taste.
Toss.
Cover and refrigerate.

[B]Tomato Mayonnaise[/B]


1 tomato, peeled, seeded, and chopped
1 clove garlic, finely chopped
1 cup mayonnaise
1 tbsp. tomato paste
1 tsp. brown sugar

Combine all ingredients in an electric blender or food process and process until smooth.

Makes about 1 1/2 cups.

Oh nm I found what I was looking for, google is my friend... Lol

Brad's Salsa
 

[FONT=Times New Roman][SIZE=3]Our favorite salsa for a Friday night at the home movies[/SIZE][/FONT]

[FONT=Times New Roman][SIZE=3]Dice all medium chunky[/SIZE][/FONT]
[LIST][*][FONT=Times New Roman][SIZE=3]2 – 3 medium size ripe tomatoes[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]1 large sweet onion[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]1 bulb garlic ( Bulb, not cloves)[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]1 inch piece ginger root[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]2 jalapeños[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]5 green onions[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]1 red pepper[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]1 green pepper[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]Hand full cilantro[/SIZE][/FONT][/LIST][FONT=Times New Roman][SIZE=3]Sauce[/SIZE][/FONT]
[LIST][*][FONT=Times New Roman][SIZE=3]1 cup ketchup[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]3/4 cup chili sauce for chicken[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]Juice from one lime (or two to taste)[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]1 table Jamaican jerk sauce (Grace)[/SIZE][/FONT][*][FONT=Times New Roman][SIZE=3]1- 1 1/2 tea lotties original scotch bonnet pepper sauce (tremendous flavor for the heat)[/SIZE][/FONT][/LIST][FONT=Times New Roman][SIZE=3]Adjust to suit taste.[/SIZE][/FONT]

[FONT=Times New Roman][SIZE=3]Hand mix all and rest in a warm place for an hour[/SIZE][/FONT]

[FONT=Times New Roman][SIZE=3]Use as dipping sauce for corn chips or topping for fajitas. Use leftovers in tomorrows or the next day’s pot dish. (Chili?)[/SIZE][/FONT]

Brad

Tomatillo Salsa
 

This is a very simple green sauce that is great on grilled or baked chicken.

I quarter the tomatillos, and put them in a food processor with salt, garlic, lemon juice, and a little olive oil. After the food processor, I use a stick blender to puree the sauce finer, but it works fine without doing so.

The key is to then let the sauce sit in the refrigerator overnight; the flavor improves dramatically.