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Marvelous Salsa Recipe

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This recipe for Marvelous Salsa, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Thursday, June 5, 2008


12 green bell peppers, seeded
12 red bell peppers, seeded
6 medium green tomatoes, cored
2 medium onions, peeled

2 c. sugar
2 tsp. salt
2 Tbsp. flour
2 c. prepared mustard
1/2 c. raspberry puree (optional)
1 quart Hellmann's Real Mayonnaise


Grind or chop the vegetables. (I use a food processor with the steel blade) Allow to drain overnight, or squeeze the liquid out with your hands.They should be finely chopped, like a fine cabbage slaw.

Bring to a boil in a large kettle the drained vegetables, sugar, salt, flour, mustard and raspberry puree.

Stir in one quart of mayonnaise and boil mixture for 12 minutes, stirring often. It will bubble up like a volcano, so watch carefully that it doesn't splatter and burn you. Stir with a long handled wooden spoon.

Pour into sterile jars, cover tightly, cool and refrigerate. It keeps in the refrigerator a year. It can be canned in a pressure cooker.

This is good in pimento cheese and on turkey sandwiches or grilled ham and cheese. It can be served as a dip or with crackers. The recipe came from Mary Jean Glaze, Vernon's office assistant, who got it from her mother, who did not know the source, but said it is a very old recipe. I added the raspberry puree. Camille Glenn loves it; she calls it "Molly's Marvelous Salsa".

Number Of Servings:
Number Of Servings:
10 pints




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