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"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

Hot Salsa Recipe

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This recipe for Hot Salsa is from The Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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