"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Hot Salsa Recipe

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

Contributor:  
Contributor:  
Carolyn Ellis Rose
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
30 c. chopped tomatoes (skinned & cored
6 c. hot peppers, chopped
3 c. jalapeņos, chopped (seeded,if you wish)
5 c. chopped onions
5 c. finely chopped celery
9 cloves garlic, minced
8 tsp. salt
3/4 tsp cumin
4 c. vinegar (white)

Directions:
Directions:
Mix all ingredients in a large stainless steel pot. Bring to a boil slowly, reduce heat and cook for 30 minutes. Put into hot sterile jars and process in a water bath canner for 30 minutes (pints) 45 minutes (quarts).

Number Of Servings:
Number Of Servings:
about 15 pints

 

 

 

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