"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Midnight Salsa Recipe

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This recipe for Midnight Salsa, by , is from Grandma Iona's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Iona Reid
Added: Thursday, July 9, 2009


10 lbs tomatoes, scalded, peeled, cut up (pint a lb.)
4 green bell peppers, seeded, chopped
4 Jalapeno pepper, chopped (seeds in)
1 cup celery, chopped
2 cups onions, chopped
4 T salt
1 T garlic salt
1 T garlic powder
1 cup white vinegar
1 cup cider vinegar
2 - 12 oz cans tomato paste
4 T corn starch
Brown sugar

After tomatoes are cut up, remove 1 1/2 cups of juice from the tomatoes to mix with corn starch and spices, stir, set aside.

Add chopped veggies to tomatoes. Bring mixture to boil, watch not to burn, and simmer 10 minutes. Add vinegars, simmer additional 10 minutes. Add tomato paste, stir until mixed. Add corn starch mixture, stirring constantly to thicken. Add a couple generous pinches of brown sugar and stir. Put into jars and use hot water bath. Boil jars 15 to 20 minutes. Remove and cool.




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