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Thursday, June 26, 2008

Summer Salsa and Mexican Soup

8 cups tomatoes, chopped~red but not over-ripe
(I do not peel or seed them)
4 c raw sweet corn
4 c green peppers (or any color combo)
6 medium jalepenos, seeded & minced
3 c sweet onion, chopped
4 cloves garlic, crushed
1/4 c cider vinegar
1 T salt
1 1/2 c sugar
1 T chili powder
1 t hot sauce
Combine all in large stock pot.
Bring to boil, reduce heat and simmer 30 minutes,
stirring occassionally.
Fill canning jars to 1/2 " headspace using a slotted spoon**.
Can in pressure canner~~ 5 lbs pressure for 15 minutes.
Makes 4 qt jars.
~~~~
**I use a slotted spoon because we like our salsa
chunky and not soupy. But I save all that flavorful
juice and use it to make a wonderful Mexican soup.
Just add cooked & shredded chicken, corn, potatoes
and a little cheddar or Velveeta to make it creamy.
In bowls, top with crushed tortilla chips, shredded
cheddar, sour cream and green onion.
I freeze the salsa juice as is for now
and make the soup in the winter.

17 comments:

  1. I love all these flavors and I can't wait till my peppers and tomatoes are ripe to amke my own salsa too.

    We like it chunky and HOT :-)

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  2. Pat ~ me, too! This is my last jar from last summer. I'll be waiting for this year's tomatoes and peppers now! ...which are a couple of months away!

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  3. This is making me hungry. And I've already had dinner. It's such a lovely bright color!

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  4. YUMO!!! The loaded baked potato I just had certainly pales in comparison to this...Betsy, this looks and sounds scrumptious! Another great recipe from your blog to add to my file:-)

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  5. Dang that looks good. My wife and I love fresh salsa.

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  6. Betsy,
    Yummy... I'm coming over now! There is a new sidewalk cafe close to my work call Camille's. It is really good. They serve chips and salsa with their sandwiches. I love eating here when I can.
    Have a great day in the Lord!
    Hugs,
    The Bach/Unks

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  7. This is great! I live in France and miss salsa. You can only find it in little jars and its overpriced!

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  8. I love salsa and Mexican soup! Your jar of salsa is so pretty...almost too pretty to eat.

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  9. Your salsa is beautiful. I'm so impressed that you make it from fresh tomatoes? Do you grow them yourself? I am quite lazy and usually use canned.

    The broth sounds delicious for soup... although the thought of soup right now in this heat sounds positively awful!

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  10. Marie Reed ~ great! I hope you can make a big bunch and enjoy it over there! :) Thanks for visiting me ...I'll come over to your site, too!

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  11. Modgirl ~ yes, I grow the tomatoes. I think it's the summer tomatoes that make it so good...that and the sweet corn! I do agree that soup sounds too hot right now...that's why I just freeze the broth and make the soup in the winter. If you get ahold of some fresh tomatoes you should try it!

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  12. I love homemade salsa..my son-in-law makes it...a bit spicy I'm afraid and brings tears to my eyes and causes a runny nose :) But...it is delicious!!!!

    Your salsa is so colorful and... it's making me hungry :)

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  13. Thanks, Betsy. I don't do home canning but I do on occasion make fresh salsa ---it sure beats store-bought. Printing off another of your winners for the Recipe's tab (bloggy binder)!

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  14. Betsy, you know some cheese aficionados turn up their noses at Velveeta, but I happen to like the stuff...it has a retro appeal and a taste that hits the spot. Thanks for including in your recipe!

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  15. Lavinia ~ if you don't can, I would cut the recipe in half and just put 2 jars in the refrigerator.

    Yes, Velveeta! It's definitely not cheese...but it melts into this soup so nicely...makes it smooth and creamy.

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  16. YUMMY! Looks amazing. I'll have to try it.

    ~Reese

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  17. Hi Betsy
    thanks for the yummy recipe
    whats a pressure canner?
    I need to investigate...

    Happy days

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