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Salsa-Recipe/Day #24 Recipe

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This recipe for Salsa-Recipe/Day #24, by , is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bishop Mike Pfieffer-Catholic Bishop San Angelo, TX

Category:
Category:

Ingredients:  
Ingredients:  
3 cans 28 oz. crushed tomatoes
3 cans 15 oz. tomato sauce
2 big onions (white)
3 garlic cloves
1 tablespoon salt
About ˝ tsp of oleo. (May use Crisco Canola Oleo and no need to measure. ˝ tsp is a guesstimate.)
1/3 cup white vinegar
˝ cup of chile pequin (peppers)

Directions:
Directions:
Place in blender the onions, garlic, salt, vinegar, peppers and a small amount of tomato sauce. After blended put in a pot with the rest of the crushed tomatoes and the remaining tomato sauce and oleo. Cook in high heat and bring to a boil then simmer at medium heat for 20 minutes. The salsa can be kept on the shelf tightly closed at room temperature. Once a jar is opened it is best if you put in refrigerator. Enjoy!
-Bishop Mike

Personal Notes:
Personal Notes:
Here is a recipe that you can include in the packet that you send Tom. It is a recipe for making hot sauce—with peppers grown in the garden of the bishop. I know he won’t have those peppers where he is, so he can use other peppers in place of the bishop’s peppers.

 

 

 

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