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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

Salsa (Canning) Recipe

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This recipe for Salsa (Canning) is from McCarter-Johnson Family Cookbook Vol. 2, 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:  
6 Lb Tomatoes
1 1/2 Med to Lg Onion
1 7oz Can Green Chili Peppers
1/2 Green Bell Pepper
3/4 Tsp Garlic Powder
1 Tsp Salt
1/2 Tsp Dried Cilantro
3/4 Tsp Ground Cumin
1/2 Tsp Chili Powder
1 Tsp Sugar
3 Tbsp Vinegar (white)
Directions:
Directions:
Place tomatoes in hot water long enough for skin/tomatoes to soften. Peel tomatoes and place in colander to drain juice. Put tomatoes in food processor and process until tomatoes are in bits. Do the same for the onions and bell pepper. Put all ingredients, plus seasonings, in pot and cook on low heat for 30 to 40 minutes.

While cooking, boil jar lids. Once tomato mixture is done, fill 5 to 7 pint jars. Tighten lid and turn upside down on kitchen towel for a little bit.
Number Of Servings:
Number Of Servings:
5 to 7 pints
Personal Notes:
Personal Notes:
Note from Lisa - this recipe came from our neighbor and cousin, Tammy Cox, and it is an awesome salsa recipe.

 

 

 

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