"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

Light and Sweet Chunky Salsa Recipe

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This recipe for Light and Sweet Chunky Salsa, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Larsen
Added: Tuesday, March 31, 2009


7 Ib tomatoes (about 20med),
4 chopped sweet peppers: red, green, or yellow (about 3 c),
1 c coarsely chopped onion,
1 c vinegar,
2 fresh Anaheim chile peppers (seeded and chopped),
1/2 c snipped fresh parsley,
5 cloves minced garlic,
1 fresh Jalapeņo chile pepper (seeded and chopped),
1 T sugar substitute,
1 T ground cumin,
1 t canning salt,
1/2 t black pepper.

Peel, core, seed, and coarsely chop tomatoes. Let stand for 30 minutes, then drain. Place drained tomatoes in an 8-quart steel,enamel, or nonstick, heavy kettle. Bring to boil and reduce heat. Allow to boil gently for one hour, stirring occasionally. Add the rest of ingredients. Stir and return to a boil. Remove from heat.
Ladle hot salsa into hot, clean pint canning jars, leaving 1/2 inch head space. Wipe jar rims and place seals on. Process in a boiling water canner for 35 minutes. Begin timing when water starts to boil.

Personal Notes:
Personal Notes:
Be sure to wear gloves when seeding and chopping hot peppers.
This also makes tasty fresh salsa.....just skip the cooking time, chop and mix all ingredients and place in refrigerator for 24 hours to allow the mixture to blend.
For fresh, cut back ingredients to accommodate for the amount of salsa you need.




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