Creole Salsa
Salsa with a Creole flavor is so yummy! I stumbled across the recipe in an old cookbook that belonged to my great granny. I enjoyed it so much that I made enough to be canned! So far…24 pints and 7 half pints of Creole Salsa sitting on the shelf. Edit: second batch: I used fresh big boy tomatoes in place of the “store bought” can of tomatoes. My neighbor asked if I cooked it before canning? Nope, it’s cooked during canning.
#GlobalApron 2024
Creole Salsa
Salsa with a Creole flavor is so yummy! I stumbled across the recipe in an old cookbook that belonged to my great granny. I enjoyed it so much that I made enough to be canned! So far…24 pints and 7 half pints of Creole Salsa sitting on the shelf. Edit: second batch: I used fresh big boy tomatoes in place of the “store bought” can of tomatoes. My neighbor asked if I cooked it before canning? Nope, it’s cooked during canning.
#GlobalApron 2024
Cooking Instructions
- 1
Creole seasoning: 6 Tbsp paprika, 4 Tbsp garlic powder, 2 Tbsp onion powder, 2 Tbsp cayenne powder, 2 Tbsp ground black pepper, 2 Tbsp white pepper, 2 Tbsp dried oregano, 2 Tbsp dried basil, 2 Tbsp diced thyme, whisk together and store unused portion in airtight container.
- 2
Put all ingredients in food processor and pulse in bursts until all ingredients are finely chopped. Of course, by all means taste it, and add more salt, etc if needed to suit your taste buds. I added more garlic.
- 3
Serve with tortilla chips or on tacos. Or eat it out of the jar!
- 4
NOTE: Salsa tastes better after it’s refrigerated at least 2 hours before serving to allow all flavors to marinate together.
- 5
Store in refrigerator up to one week.
- 6
To can: water bath for 15 minutes.
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