"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

MISC/Jalapeņo Salsa Recipe

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This recipe for MISC/Jalapeņo Salsa, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Wednesday, June 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds tomatoes
2 pounds green peppers
2-3 Jalapeņo peppers
1 lb. onions
1 cup white vinegar
2 t. salt
1/2 t. pepper

Directions:
Directions:
Wear rubber gloves while handling the Jalapeņo peppers, or wash hands thoroughly with soap and water before touching your face.

Wash tomatoes and dip in boiling water for 30 seconds or until skins split. Dip in cold water, slip off the skins and remove the cores. Coursely chop tomatoes and combine chopped onions, peppers and remaining ingredients in a large saucepan. Heat to boil; simmer 10 minutes. Fill pint jars, leaving 1/2 inch headspace. Adjust lids and process in boiling water bath for 20 minutes.

 

 

 

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