"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

SALSA Recipe

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

Contributor:  
Contributor:  
Nancy & Leo Schaub
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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)

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
ENOUGH
Personal Notes:
Personal Notes:
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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