"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
8 CUPS TOMATOES (PEELED AND CHOPPED) 2 CUPS ONIONS CHOPPED 1 12-OZ CAN TOMATO PASTE (OPTIONAL) 2 TSP OREGANO 2 TSP BASIL 2 TSP CILANTRO (OPTIONAL) 2 BAY LEAVES 4 TSP SUGAR 2 TSP- 1 TBS GARLIC POWDER 1 TB SALT (OPTIONAL) PEPPER VINEGAR 1 LARGE GREEN PEPPER (CHOPPED) HOT PEPPERS TO TASTE (CHOPPED)
TOMATOES CAN BE CHOPPED IN BLENDER OR JUICER FOR A FINER SALSA OR CRUSHED BY HAND FOR CHUNKIER SALSA. PEPPERS AND ONION CAN BE CHOPPED IN FOOD PROCESSOR.
START WITH A SMALL AMOUNT OF HOT PEPPERS AT FIRST - MORE CAN BE ADDED IF NEEDED. COOK 3 TO 4 HOURS ON LOW TO MEDIUM HEAT UNTIL DEDIRED THICKNESS. CAN ALSO BE COOKED IN A CROCK POT ON HIGH. ADD VINEGAR AS NEEDED STARTING WITH 1 CUP. THE VINEGAR IS WHAT TAKES OUT THE TOMATO TASTE.
PUT IN CANNING JAR WHILE HOT AND SEAL. LET COOL.
CANNED BE STORED IN CANNING JARS OR IN REFRIGERATOR. ADD SOME TO A SMALL JAR OF CHEESE WHIZ FOR A GREAT DIP!
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