"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salsa Recipe

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

Theresa (Yochim) Heggeset
Added: Thursday, February 26, 2009


6 - 1#, 12 oz. cans diced tomatoes
4 - 10 oz. cans diced green chilis
1 cup vinegar
1/4 cup honey
1 tbsp. oregano
1/4 cup kosher or sea salt
2 tbsp. parsley
2 tbsp. cumin
4 large onions chopped
12 jalapeņos diced**
juice of 4 limes

Process ingredients in food processor to desired consistency. Bring to a boil - simmer 1 to 2 hours. If desired, add 2 bunches of cilantro, chopped and put into jars.

Deep water bath 15 minutes, approximately 16 pints.

** Add some jalapeņo seeds for more heat. Wear gloves when handling peppers.




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