This recipe for MEXICAN SALSA, by Myrna Karnold, is from SENNFUL COOKING ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
15-20 ripe tomatoes 1-1/2 pounds banana peppers 1 green pepper 1/2 pound jalapeno peppers 2 large onions 1 tablespoon salt 3 tablespoon brown sugar 1 teaspoon celery salt 1 teaspoon onion salt 1 large can tomato paste 1 tablespoon chopped garlic
In food processor, blend tomatoes, peppers, jalapenos, and onions to desired consistency. Chunky or fine. Put mixture in large kettle and add salt, pepper, brown sugar, celery salt, onion salt, tomato paste and garlic. Cook 30 minutes at simmer.
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