"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 Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie (Eglinton) Rossin


20 med. tomatoes
3 large onions
4 chopped green peppers
3 to 6 cloves garlic
1 to 2 jalapeņo peppers
1/2 cider vinegar (dark cider)
1 tsp. taco seasoning
1 1/2 tsp. chili powder
2 tsp. paprika
4 tsp. salt
1 tsp. black pepper
4 small cans tomato paste

Peel, core and coarsely chop to your size preference, the tomatoes, onions, green peppers, jalapeņo peppers, and garlic. Mix all ingredients in large kettle and cook until desired thickness. Fill jars and seal. Process in a hot water bath for 35 minutes. Makes about 9 pints. We usually double this recipe and get about 4 to 5 quarts and 1 pint.




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