Homemade Bottled Salsa

My friend asked me for this recipe. I figured if I'm going to type it up, I might as well post it here. =) I love this recipe! It was given to me by my sister-in-law's mother, and I've used it for a couple years now. It's pretty darn easy, and Greg and I love the flavor. What more can you ask for in a homemade salsa?! It's definitely not a mild salsa though. I would put it firmly in the medium category. My sister-in-law adds a "few" more serranos to make a fire batch every year. I like a little heat, but have no desire to get my eyebrows singed while eating. Feel free to adjust the amount of pepper/chilies to your own liking.

Homemade Bottled Salsa

6 quarts tomatoes, chopped.
2 c. onions, chopped (about 2 large)
2 c. green sweet bell peppers, chopped (about 4 or 5 large)
4 garlic buds, minced
2 1/2 Tbsp. sugar
1/2 c. cilantro, miced
2 c. jalapeño peppers, chopped (leave seeds in) (about 20)
2 c. anaheim peppers, chopped (about 20)
1 1/2 sweet banana peppers, chopped (about 15)
12 serrano peppers, chopped
1/3 c. canning salt
1 Tbsp. lemon juice
1 c. apple cider vinegar


Combine all ingredients in a large stockpot. Simmer several hours until thickened. Bottle it up in canning jars. Water Bath 30 mins. for pints, and 40 mins. for quarts.

Yields 7 quarts

Tips: Do ALL your chopping, mincing, ect. with a food processor. SO EASY! Leave the skins on your tomatoes. Leave the seeds in the jalapeños. Chop everything as fine or as chunky as you like. Cilantro chops up better if it's in the food processor at the same time as something else...like onions or peppers. I simmered mine while I was chopping, plus about an hour more. Then I whisked in some Ultra Gel to thicken it up. Just personal preference. I'm sure I could have simmered it down a little longer. I also have a HUGE stock pot so I did a batch and a half at a time. If you had a large pressure cooker/canner, you could definitely do two at a time.

Fresh garlic is a pain, but so worth it. I discovered on my second round that my son, Miles, is really good at peeling garlic teeth. =) Child labor, Baby!!

Mom’s Creamy White Chili

I wish I had a picture of this. Guess I'll have to buckle down, and make it so I can add one. Looks easy enough. :) I've been dying to eat this again ever since Britani made it for family dinner. PS: I wish all you Quigleys lived closer so you could join our monthly family potlucks. They've been a lot of fun!

BJ's Creamy White Chili

1 lb. boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 TB. oil
2 (15 oz.) cans great northern beans, rinsed and drained (1 ½ cups dry beans cooked or 3 ½ cups cooked beans)
2 (4 oz.) cans diced green chilies
1 (14 oz.) can chicken broth
1 tsp. dried oregano
1 tsp. salt
1 tsp. ground cumin
½ tsp. pepper
¼ tsp. cayenne pepper
½ cup whipping cream
1 cup sour cream


In a large pan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately. Serves 7.

Salmon with Cilantro Pesto

Salmon with Cilantro Pesto
Jenny Quigley

Ingredients
*cooking spray (optional)
*4 salmon fillets (about 4 oz. each), rinsed and patted dry
*1/4 cup sliced almonds

Cilantro Pesto
1/2 cup loosely packed fresh cilantro
3 Tbsp. chicken broth
2 Tbsp. sliced almonds
2 Tbsp. shredded or grated Parmesan cheese
1 teaspoon salt free garlic herb seasoning blend

Directions
Preheat the oven to 400.
Line a baking sheet with foil or lightly spray with Pam
In a food processor or blender, process the pesto ingred. for 15 to 20 seconds, or until slightly chunky.
Place the fillets about 2 inches apart of the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds
Bake for 10 to 12 min. or until the fish flakes easily when tested with a fork.