In celebration of National Salsa Month in May, Howell County News visited with Carolyn and Duane “Butch” Fine of Willow Springs, who enjoy eating salsa. They love to try new recipes and are still looking for the perfect salsa.

“I’ve tried several,” admitted Carolyn. “This past year, I made some out of the Ball Blue Book. There are two or three good ones.”

So, how do the Fines use salsa?

“We use our salsa for tacos mainly,” added Carolyn. “We eat a lot of tacos.”

Some recipes have stood out through the years.

“We really like the Rotel recipe. It’s a good all-round recipe,” explained Carolyn.

They have also tried a more authentic version.

“I’ve got one here that was given to me from my daughter from someone who I believe was from Mexico. You don’t have to process it or anything,” said Carolyn. “The woman went to church with her for a while. Her name was Namo.”

Carolyn said the first and foremost tip for making good salsa is to look for a tomato that is more meaty and less juicy.

“You’ve almost got to have Roma tomatoes because they are thicker and less juicy,” said Carolyn.

As for the heat of the salsa, the cook makes the decision.

“You can make it as hot as you want,” said Carolyn. “If you don’t want it hot, you can cut back on your jalapenos.”

Carolyn suggests trying out different ingredients.

“A person can add whatever they like to them,” said Carolyn.

Rotel Salsa

20 cups raw tomatoes, diced and skin removed

3 cups chopped onions

1/2 cup or more of any hot pepper (Fine recommends jalapenos)

2 cups bell peppers, chopped

3/4 cup sugar

4 cups white vinegar

6 teaspoons canning salt

You boil the ingredients together for 30 minutes. Pour it into sterilized jars. Put lids on it and process it for 15 minutes in a hot water bath.

Namo’s Salsa

5 gallons tomatoes, skins removed if desired

1 gallon hot peppers, half cayenne and half jalapenos

5 pounds onions, chopped

2 pounds garlic, chopped

1/3 cup oregano

4-5 cups vinegar

1 cup salt

Mix together in a plastic or stainless steel container and use only a wooden or stainless steel spoon.

Put in sterilized jars with sterilized lids and rings. The recipe can be halved or quartered to fit your needs.

Jalapeno Salsa

3 cups chopped, peeled, cored tomatoes

3 cups chopped jalapeno peppers

1 cup chopped onions

6 cloves of garlic, minced

2 tablespoons fresh cilantro, minced

2 teaspoons oregano

1-1/2 teaspoon salt

1/2 teaspoon cumin

1 cup cider vinegar

Combine all ingredients in a large stainless steel pot. Bring to a boil. Reduce heat and simmer 10 minutes. Have jars hot. Ladle the salsa into hot jars, leaving 1/4 inch head space. Adjust two-piece cap and process 15 minutes in a boiling water. Makes 3 pints. When you are cutting the jalapenos you may wish to use gloves.

Fiesta Salsa

7 cups chopped, seeded, peeled and cored tomatoes

2 cups chopped, seeded and peeled cucumbers

2 cups chopped, seeded banana peppers

1 cup sliced green onions

1/2 cup chopped, peeled Anaheim peppers

1/2 cup chopped jalapeno peppers

1/4 cup minced cilantro

3 cloves of garlic, minced

1 tablespoons minced fresh marjoram

1 teaspoon salt

1/2 cup cider vinegar

2 tablespoons lime juice

Combine ingredients in a large saucepot. Bring to boil. Reduce heat; simmer 10 minutes. Put in sterilized jars and process for 15 minutes. Makes 4 pints.

Zesty Salsa

10 cups chopped, cored, peeled tomatoes (about 6 pounds)

5 cups chopped, seeded long, green peppers (about 2 pounds)

5 cups chopped onions (about 1-? pounds)

2-1/2 cups chopped, seeded hot peppers (about 1 pound)

1-1/4 cups cider vinegar

3 cloves of garlic, minced

2 Tablespoons cilantro, minced

3 teaspoons salt

1 teaspoon pepper sauce, option

Combine ingredients in large saucepot. Bring to boil. Reduce heat; simmer 10 minutes. Put in sterilized jars and process for 15 minutes. Make 6 pints.

Taco Sauce

3 cups tomato paste

5 cups water

1 cup cider vinegar

1/2 cup corn syrup

2 tablespoons chili powder

1 tablespoon salt

1 teaspoon cayenne pepper

1/2 teaspoon hot pepper sauce

Combine ingredients in a saucepot. Bring to boil. Reduce heat; simmer for an hour or until mixture thickens. Ladle sauce into jars, leaving 1/4 inch head space. Then process for 30 minutes.

Pickled tomatoes

2 quarts green tomatoes, sliced

2 cups onions, chopped

3/4 cups hot peppers, chopped

2 cups sugar

2 tablespoons canning salt

2 cups white vinegar

1 teaspoon celery seeds

Combine all ingredients in a stainless steel pan. Don’t boil. Cook until tomatoes turn color. Put in sterilized jars and let them seal.