"The belly rules the mind."--Spanish Proverb

Homemade Salsa Recipe

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This recipe for Homemade Salsa, by , is from Equity, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Mendonca
Added: Tuesday, September 25, 2007


5 medium onions, chopped
1 small jar of chopped or crushed garlic (4 oz.)
12-15 fresh jalapeno peppers, sliced into rings (the more the hotter)
5 cans Redpack whole tomatoes in thick puree (28 oz.), reserving puree aside
1/2 c. of lemon juice
1/2 c. of white vinegar
1 envelope Lipton Onion Soup mix
1/2 small spice jar lemon pepper (1/4-1/3 c.)
1 c. of puree
1 can of dice tomatoes (28oz.)
1 large bunch of cilantro (chopped)

In a large pot, add onions, crushed garlic, jalapeno peppers.

Then add whole tomatoes (no puree) but chopped, mix ingredients well and turn on heat to high.

While heating, add lemon juice, white vinegar, onion soup mix, lemon pepper, puree, diced tomatoes.

Continue to mix until it comes to a boil. Then add cilantro, allow to return to a boil and then turn off.

Mix everything well and serve.

Personal Notes:
Personal Notes:
**Makes 5-6 quarts worth of canning jars, reduce recipe to fit your needs.




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