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Salsa-Recipe/Day #24 Recipe

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This recipe for Salsa-Recipe/Day #24 is from Military Friends 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:  
3 cans 28 oz. crushed tomatoes
3 cans 15 oz. tomato sauce
2 big onions (white)
3 garlic cloves
1 tablespoon salt
About ½ tsp of oleo. (May use Crisco Canola Oleo and no need to measure. ½ tsp is a guesstimate.)
1/3 cup white vinegar
½ cup of chile pequin (peppers)
Directions:
Directions:
Place in blender the onions, garlic, salt, vinegar, peppers and a small amount of tomato sauce. After blended put in a pot with the rest of the crushed tomatoes and the remaining tomato sauce and oleo. Cook in high heat and bring to a boil then simmer at medium heat for 20 minutes. The salsa can be kept on the shelf tightly closed at room temperature. Once a jar is opened it is best if you put in refrigerator. Enjoy!
-Bishop Mike
Personal Notes:
Personal Notes:
Here is a recipe that you can include in the packet that you send Tom. It is a recipe for making hot sauce—with peppers grown in the garden of the bishop. I know he won’t have those peppers where he is, so he can use other peppers in place of the bishop’s peppers.

 

 

 

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