{Mom Thorpe's Amazing Bottled Salsa}

Last year I got bit by the canning bug and with that came experimenting with different recipes. I tried a couple of salsa recipes last year and then I was given this one by my brother-in-law's mom. It was late enough in the season that I was only able to make one batch with my Mom and sister, so we had to split it. Which was okay....but in no way enough salsa for the year. Loni had her salsa gone before December. My Mom had one bottle left about a month ago, but only because it got pushed behind something else and no one knew it was even there. As for me, we opened out last jar (and mourned because it was our last jar) in about March. Needless to say I have already canned my first batch this year....and it is mine, all mine! We got 46 jars, that's right 46 pint size jars out of one batch. Actually, 43 pint size jars and 3 quart size jars. I already want to eat it with every meal...okay so we have already eaten it with every meal. It is so good, and I believe if a recipe is good, then you must share. What good is a good recipe if you don't let others enjoy it too. I want to give a shout out to my sister's mother-in-law, Audra Thorpe. Thanks for sharing and teaching us so much. You are an amazing woman and I don't think you know how highly you are thought of in our family. You are a good seed that has grown into an amazing tree of knowledge and inspiration. THANKS!!!

Here is this amazing salsa if you want to give it a try.

1 large box of tomatoes...about 40 lbs.
6 large green peppers, deseeded and diced
2 yellow peppers, deseeded and diced
3 red peppers, deseeded and diced
6 green anahiem peppers, deseeded and diced
3 jalapeno peppers, deseeded and diced (3 jalapenos make a mild salsa, add more to your liking)
1 bunch of celery, finely chopped - THIS IS A VERY IMPORTANT INGREDIENT...Don't leave out.
4 large yellow onions, diced
1/3 to 2/3 cups sugar (1 use 2/3 cup)
4 cups lemon juice
2 TBSP black pepper
1/4 to 1/2 cup salt (i use 1/2 cup)
4 TBSP cumin
1 large bunch cilantro
6 cloves garlic, minced

Remove tomato skins by placing whole tomato in boiling water for 30 seconds to a minute. The skins usually split when they are ready to come out of the water. If the skin has not split simply stab with a knife (just barely) and remove from the water. You don't want to loose any of that good juice, so skin a dish and dump into the pot you plan to cook your salsa in. As you remove the skins, quarter the tomato and remove the stem. We use to large stock pots to make one batch of salsa, so be prepared. Place equal amounts of ingredients into stock pots and bring to a boil, cook for 3-4 hours, stirring often. Pour hot mixture into hot jars leaving a 1 inch space at top of jar. Place in a water bath of 20 minutes, covering the jars with water 1" over the rim.


This is very important...keep finished jars away from any breeze. The cool air with shatter the jars and then all your hard work goes down the drain. We like to place towels out and line the jars on a towel, then we cover them with another towel while they are really hot. Once they have cooled a little you can remove the towel and it will be okay. Some of the jars with not seem to be sealed, but they will seal as they cool. The popping noise you hear is the bottle sealing correctly.

{Marinade for Turkey or Chicken}

2 cups 7-up
1 cup vegetable oil
1 cup Soy sauce
1T horseradish
1t garlic salt

Mix well (it will foam). Add your chicken or turkey. Marinade anywhere from 2 hrs to overnight (it's better overnight). I like turkey the best, but it's hard to find.

{Buttermilk Syrup}

I love, love, love this stuff! Definitely one of my family's favorites!

3/4 Cube Butter
1 1/2 Cup Sugar
3/4 Cup Buttermilk
1 1/2 tsp. Karo Syrup
1 1/2 tsp. Baking Soda
1 1/2 tsp. Vanilla

In a LARGE saucepan melt butter. Once butter is melted add sugar, buttermilk and Karo syrup, continually stirring. Once mixture reaches rolling boil, allow it to boil for 3 minutes, continually stirring. Turn down heat and add baking soda, THERE WILL BE A REACTION (this is why you need a large sauce pan). KEEP STIRRING! Once mixture starts to reduce from reaction add the vanilla. This is so good with pancakes, Germain pancakes or even poured over popcorn.

{Homemade Hot Fudge}

This is so good, you'll never buy store brand again!

1 Can Evaporated Milk
1 Cube Butter (1/2 Cup)
1 Cup Chocolate Chips - The original recipe calls for semi-sweet, but milk chocolate works great too!
2 1/2 Cups Powdered Sugar

Mix all ingredients together in a sauce pan. Bring to a boil and cook for 10-12 minutes. Stirring occasionally until it thickens. Serve over you favorite ice cream or dessert.

{Southwestern Eggrolls with Cilantro Cream Sauce}

INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half (thawed and diced)
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers (I omitted this)
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper (I omitted)
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas (I used the fresh 10 inch ones from Sams Club)
1 quart oil for deep frying (I baked)
DIRECTIONS
Pour 1 tablespoon vegetable oil in a medium saucepan over medium heat, cook chicken approximately 5 minutes or until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
(If you use the fresh ones, don’t do step 4- Just put a large spoonful of the mixture in the middle and fold all four sides.)
Bake with fold side down at 425 degrees for about 15 minutes or until golden brown and crispy)


Cilantro Cream Sauce
Original recipe yield: 2 cups
INGREDIENTS
1 (8 ounce) package cream cheese, softened at room temp.
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa (I used green chile sauce)
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
DIRECTIONS- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

{Buttermilk Syrup}

This is so good that I have started pouring it over everything I can think of. I really like it over popcorn...hey, don't knock it until you try it!

3/4 Cube of Butter
1 1/2 Cups Sugar
3/4 Cup Buttermilk
1 1/2 tsp. Karo Syrup
1 1/2 tsp. Baking Powder
1 1/2 tsp. Vanilla

In a LARGE sauce pan place butter, sugar, buttermilk, and Karo syrup. Bring to a boil continually stirring. Once it hits a rolling boil, allow it to boil for 3 minutes, constantly stirring. Turn down heat and add baking soda (THERE WILL BE A REACTION, SO KEEP STIRRING! THIS IS WHY YOU NEED A LARGE SAUCE PAN.) and add vanilla. You can use immediately over pancakes or waffles. It will keep in the refrigerator for a week or two, but I don't think you will have it that long. It is so good that you can't help but eat it all up.

{Beachcomber Sauce}

With summer just around the corner, I thought I should post this great sauce. It is great to baste chicken or ribs on the grill. My aunt gave me this recipe which is supposed to be the "secret recipe" from an old LA Restaurant.

1/2 cup pineapple juice
1/2 cup ketchup
1/2 cup honey
2 Tbsp. Soy Sauce

Mix all ingredients in a saucepan and warm. I love it with the precooked meatballs you can get at Sam's Club. I just add a can of crushed pineapple (drained, but you can use the juice in the sauce) and a diced green pepper. Serve these delicious meatballs over rice and it's a great meal. Give this a try and let me know what you think.