"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vegetable Salsa Recipe

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This recipe for Vegetable Salsa, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Olander
Added: Sunday, March 9, 2008


3 1/4 lb. tomatoes
12 jalapeno peppers
1 green pepper
1 large onion
2 stalks celery
4 cloves garlic
3 1/2 tsp. salt, divided
2 tbsp. chopped fresh cilantro
1/4 c. lime juice
2 tbsp. olive oil

Peel and chop tomatoes, jalpeno peppers, green pepper, onion, celery and garlic. Combine chopped vegetables, 1 tsp. salt, cilantro, lime juice and olive oil. Cook mixture over medium high heat, stirring often, until hot (do not boil).

Pack salsa into hot jars, filling to 1/2 in. from top. Add 1/2 tsp. salt to each jar. Cover and process.




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