The Salsa with Six Names

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This blend of hot chiles and fresh garden vegetables is known both north and south of the border as salsa fria, pico de gallo, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante. No matter what it’s called, or what part of the Southwest it’s from, the Salsa with Six Names will always triumph over bottled salsas for the dipping of tostadas, as a taco sauce, or a relish for roasted or grilled meats. The key to proper preparation is to never use a food processor or blender. A marvelous consistency will be achieved by taking the time to chop or mince every ingredient by hand. This version of the salsa has more acidity and is designed to be processed in a water bath.

Ingredients

  • 6 serrano or jalapeño chiles, stems and seeds removed, chopped very fine

  • 1 large onion, chopped very fine

  • 3 medium tomatoes, chopped very fine

  • 2 cloves garlic, minced

  • 1/4 cup finely chopped fresh cilantro

  • 2 tablespoons vegetable oil

  • 1/2 cup red wine vinegar or lime juice

Instructions

Mix all the ingredients together in a non-metallic bowl. Place in sterilized jars, seal firmly and process in a water bath as described above.

Taco Sauce with Green Chile

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In addition to tacos, this simple sauce goes well with a variety of foods such as eggs and hamburgers. Before serving, try adding spices such as oregano, cinnamon, ground cloves, or cumin. For a hotter sauce, substitute jalapeños for the green chile.

Ingredients

  • 3 cups chopped green New Mexican chile, roasted, peeled, seeds and stems removed

  • 3 cups peeled, chopped tomatoes

  • 3/4 cup chopped onion

  • 1½ teaspoons salt

  • 3 cloves garlic, minced

  • 1½ cups vinegar

Instructions

Combine all the ingredients in a pan, bring to a boil, cover, and simmer for 20 minutes.

Pack in hot, clean, sterilized jars, being sure to use all the liquid. Process according to the instructions above.

Picante Chile Catsup

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Use this fiery version in place of regular catsup to spice up sandwiches, meatloaf, hot dogs, and hamburgers. It also tastes great in salad dressings and on french fries. If you wish, after pureeing, the catsup may be frozen instead of canned.

Ingredients

  • 6 pounds tomatoes, peeled, seeded, and chopped

  • 2 stalks celery, chopped

  • 1 large onion, chopped

  • 4 jalapeño or serrano chiles, stems and seeds removed, chopped or substitute 2 habanero chiles

  • 1 red bell pepper, stem and seeds removed, chopped

  • 1 cup brown sugar

  • 1½ cups cider vinegar

  • 2 teaspoons dry mustard

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 1/4 teaspoon ground allspice

  • 1 to 2 teaspoons salt

Instructions

In a pan on low heat, cook the tomatoes for 15 minutes, then drain off the juice. Add the celery, onion, chiles, and bell pepper and simmer for 1 hour.

Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth.

Pour into sterilized jars and process in a hot water bath (see instructions above)..

Green Chiles and Tomatoes

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Before serving this cooked salsa, add 1 teaspoon cumin powder and stir in chopped cilantro. Serve as an all-purpose sauce with chips for a dip, with enchiladas or tacos, or as a relish or condiment with grilled meats, poultry, or fish.

Ingredients

  • 3 cups peeled and chopped tomatoes

  • 3 cups chopped green New Mexico chile, roasted, peeled, seeds and stems removed

  • 1½ teaspoons salt

  • 1 1/4 cups white vinegar

Instructions

Combine all of the ingredients in a saucepan, bring to a boil, cover, and simmer for 5 minutes.

Pack in hot, clean, sterilized jars, taking care to use all the liquid. Process according to the directions above.

Green Chile Scones

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These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon baking powder

  • 1/3 cup chopped canned green chile

  • 2 cloves garlic, minced

  • 1 cup plus 2 tablespoons whipping cream, divided

Instructions

Preheat the oven to 425°F.

In a bowl, mix together the flour, salt, and baking powder. Add the chile, garlic, and 1 cup of the cream and stir until a soft dough forms. Place the dough on a floured surface and knead 10 times or until the mixture forms a ball.

Divide the dough into two pieces. Pat each piece out to a 10-inch circle on an ungreased cookie sheet. Brush the top of each circle with the remaining cream.

Bake for 15 minutes or until golden brown. Cut each circle into 8 wedges before serving.