"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Salsa Recipe

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

Contributor:  
Contributor:  
Nonni Rose
Added: Tuesday, August 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
16 cups tomatoes-peeled, cored and chopped
8 cups bell peppers, seeded and chopped
4 cups ass't hot peppers (cherry, jalapeno & cayenne) seeded and chopped
4 cups onions, chopped
2 tablespoons salt
8-10 cloves of garlic, minced
2 cups of cider vinegar
3-4 cans small tomato paste (to thicken)

Directions:
Directions:
combine all ingredients in a large pan: bring to a boil.
Reduce heat and simmer for 20 minutes.
Pour into hot, sterilized jars leaving 1/4 inch head space.
Ajust caps and process 30 min. in boiling water

Number Of Servings:
Number Of Servings:
about 12 pints
Personal Notes:
Personal Notes:
For tomatoes I use plum tomatoes. These tomatoes seem to be less juicy and more pulpy.

 

 

 

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