"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Salsa Recipe

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

Marna Williams Bundy
Added: Saturday, May 17, 2008


22 large tomatoes (50 - 60 Romas)
5 large onions
7 - 8 hot banana peppers

3 green peppers
5 - 6 jalapeņos (adjust for hotter salsa)
1 (3 oz.) can green chilies
6 cloves garlic

1 c. vinegar
1/4 c. sugar
3 (6 oz.) cans tomato paste


Chop all vegetables in blender or food processor. Place all ingredients in large heavy pan.

Bring to simmer and cook for 45 minutes.

Fill jars, add lids. Process in boiling water bath for 15 minutes. (Follow standard canning directions.)




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