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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

MISC/Jalapeņo Salsa Recipe

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This recipe for MISC/Jalapeņo Salsa is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds tomatoes
2 pounds green peppers
2-3 Jalapeņo peppers
1 lb. onions
1 cup white vinegar
2 t. salt
1/2 t. pepper
Directions:
Directions:
Wear rubber gloves while handling the Jalapeņo peppers, or wash hands thoroughly with soap and water before touching your face.

Wash tomatoes and dip in boiling water for 30 seconds or until skins split. Dip in cold water, slip off the skins and remove the cores. Coursely chop tomatoes and combine chopped onions, peppers and remaining ingredients in a large saucepan. Heat to boil; simmer 10 minutes. Fill pint jars, leaving 1/2 inch headspace. Adjust lids and process in boiling water bath for 20 minutes.

 

 

 

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