"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 (canned) Recipe

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This recipe for Salsa (canned), by , is from The Schwab Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene Schwab
Added: Friday, July 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c green peppers - chopped
3 c chopped tomatoes (remove skin)
2-4 jalepeno peppers
3 large onions - chopped
1 t garlic powder
1 (15 oz) can tomato sauce
1 T salt
2 T vinegar

Directions:
Directions:
Simmer 10 minutes. Mix 4 t cornstarch with 1/4 c water to thicken salsa. Place in jar & cover with water in a canner. Boil 15 minutes to seal jars.

 

 

 

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