Canned Salsa Recipes

Canned Salsa Recipes
"Open the Can or .."

My good friend Cajun Clark, " da 'ol mon" as he calls himself has been kind enough to share a great salsa recipe with us.

You are going to find this one of the most delicious, well prepared, well seasoned and enjoyable hot salsa salsa recipes you have ever tasted.


You'll see... get ready for the "da 'ol mon" to teach ya....

Open the Can Salsa, or ...

Many a time a good, quick salsa would be appreciated to snack on, or to put the finalcanned salsa recipe touch on the dish being served. Here's a way to accomplish that goal.

Remember, it's the finished amount that's important, that dictates the number of cans to open, and/or fresh veggies to chop, dice or mince.

Keeping that in mind:

TAKE two cans of chopped tomatoes with chilies - whether you drain the jucies is a personal decision based on how thick you want your salsa recipe - dump into container; NEXT...

ADD as much chopped onion as you desire, or you can use onion chips; also, if you like bell pepper, chop some and add it.

AT THIS POINT: how much onion and/or bell pepper to go with one or two cans of tamtoes and chilies, or a couple of fresh tomatoes with or without a can of chopped or diced green chilies, is a personal decision. Ask yourself, Do I like what I see: Do I have just the right amount of each? Or, do I need more of x, y, or z? Digression over, it's time to address the most difficult aspect of this almost-a-recipe: What spices to use and how much of each. And the cop-out is...

SEASON TO TASTE: which translates to, select one or more of the following spices: oregano, cilantro, crushed red pepper, garlic, salt, maybe some basil or thyme. Then you have to experiment. Here's how:

First, taste each spice to determine flavor and strength.

Second, decide which spices you are going to use.

Third, take a small amount of your unseasoned salsa, then add a minimun amout of thse spices you've selected. Mix. Taste. Now ask yourself, what's missing? What does it need more of?

Fourth, add "the more of," mix, taste.

Fifth, do it again if needed.

Sixth, write down the amounbt of each spice you used for your entire batch; and type of veggie and the number of cans or fresh you used.

Seventh, call it good and enjoy...

Gee, Thanks Caj!

Fantastic salsa recipe, the lesson here is creativity and yes you controll it.

You can find more of the "da 'ol Mon's" wisdom, incredible wit and humor in his cookbook,
Cajun Clark's Cookbook: One Inch From The Top--The Only Way To Cook. I assure you, here is a cookbook you will be reading cover to cover.

Go ahead, check it out. You can download it in just a few minutes.You will be glad you did.

Caj, you are a tremendous teacher. Thanks!

Canned salsa recipes. Delicious homemade salsas to make and to share.

The best salsa is the picante sauce your neighbor delivers to your door with a cheerful smile and a tremendous amount of Love.

Magical Dining Experience. It's No Accident. In Great Salsa Recipes, I Can Show You How To Create Delicious Salsa Creations.

Don't forget to check out "da ol' mon's" Newsletter Fortnight for HabaneroHot Sauce