"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 The Burt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Duvall
Added: Tuesday, August 26, 2008


- 8 cups - tomatoes - chopped
- 4 cups - green peppers - chopped
- 2 cups - onions - chopped
- 1 cup - red peppers - chopped
- 1 1/2 cups - cider vinegar
- 5 - 6 - jalapeņo peppers
- 4 cloves - garlic - minced
- 1 - 156ml tin - tomato paste
- 2 tbsp - granulated sugar
- 2 tbsp - salt
- 2 tsp - paprika
- 1 tsp - oregano - dried
- 1/4 cup - parsley - fresh, chopped

- place all ingredients in a large pot, bring to a boil
- reduce heat to medium, simmer uncovered 2 - 3 hours - till it sticks to the back of a spoon
- can in sealer jars

Number Of Servings:
Number Of Servings:
4 pints




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