"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Light & Sweet Chunky Salsa Recipe

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This recipe for Light & Sweet Chunky Salsa, by , is from The Opportunity Village Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Larsen
Added: Friday, March 27, 2009


7 lb. Tomatoes (about 20 medium)
4 Sweet Peppers: red, green or yellow, chopped
(about 3 cups)
1 C. Coarsely chopped onion
1 C. Vinegar
2 Fresh Anaheim Chile Peppers, seeded & chopped
1//2 C. Snipped Fresh Parsley
5 cloves minced Garlic
1 Fresh Jalapeno Chile Pepper, seeded and chopped
1 T. sugar substitute
1 T. ground Cumin
1 t. Canning Salt
1/2 t. Black Pepper

Peel, core, seed and coarsely chop tomatoes.
Let stand for 30 minutes, then drain
Place drained tomatoes in an 8-quart steel, enamel or nonstick heavy kettle. Bring to a boil and reduce heat and allow to boil gently for 1 hr. - stirring occasionally.
Add the rest of the ingredients, stir and return to a boil, remove from heat.
Ladle hot salsa into hot, clean pint canning jars, leaving 1/2 inch headspace. Wipe jar rims and place seals on. Process in a boiling water canner for 35 minutes -- begin timing when water begins to boil.

Personal Notes:
Personal Notes:
Be sure to wear gloves when seeding and chopping hot peppers.

This also makes tastey fresh salsa .... just skip the cooking time, chop and mix all ingredients and place in refrigerator for 24 hours to allow the mixture to blend.
For fresh you can cut back ingredients to accomodate for the amount of salsa you need.




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