"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 Recipe

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

Sharon Culling
Added: Thursday, September 29, 2005


8-10 lbs onions
2-3 jalapenos
16 lg tomatoes (Roma's are best. Leave skins on
and chop in food processor)
3-4 tbsp pickling salt
3 cups pickling vinegar
3 green pepper
3 red pepper
3 orange pepper
3 yellow
1 tbsp chili powder
1 tbsp fresh garlic
2 tbsp lemon juice
1 tbsp cayenne
1 cup sugar
3 cans tomato paste
2 cans tomato sauce
2 cups ketchup
1 bottle chili sauce

Grind and chop vegetables. I chop mine in the food processor. Add remaining ingredients. Heat on stove until hot. Put into hot sterilized jars and process in water bath for 20 minutes or in pressure canner for 10 minutes

You may double or triple recipe if preferred.

Personal Notes:
Personal Notes:
My grandkids don't like it spicy so I only add 3 jalapenos to my recipe. If you want it HOT add as many as desired.




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