"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Salsa Recipe

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This recipe for Salsa, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Peterson

Category:
Category:

Ingredients:  
Ingredients:  
20 tomatoes
3 green bell peppers
4 onions
2 sticks celery
3 chili peppers, or hot pepper of choice
1/2 c sugar
1/4 c salt
2 tsp garlic salt
1/4 c fresh chopped parsley (2 tsp dried)
1/4 c freshly chopped oregano (2 tsp dried)

Directions:
Directions:
Peel and chop tomatoes, coarsely chop remaining vegetables. Combine all ingredients in a large pot. Cook about two hours until vegetables are tender. Being careful to get both vegetables and juice pour salsa into blender and pulsate to chop vegetables into a good texture. Pour into prepared pint jars. Process in a steamer for 20 minutes.

If you have excess juice it makes a delicious broth for taco soup.

Number Of Servings:
Number Of Servings:
10 pints
Personal Notes:
Personal Notes:
My family loves this salsa - an open jar is an empty jar. It is also a staple in my pantry. I add salsa to everything. Taco meat, fajita meat, it replaces the tomatoes, onions and peppers in soups and stews, and I pour it over a rumproast or chicken breasts in the crock pot for shredded tacos, salad and burritos. Add salsa to Velveeta cheese for nachos, a can of re fried beans for quick burritos, or to avocados for guacamole.

 

 

 

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