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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Keith & Cody's Salsa Recipe

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This recipe for Keith & Cody's Salsa is from The Gift of Cooking, 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:  
3 qts chopped tomatoes with juice
1/8 c cooking oil
1/2 tsp salt or to taste
1 T course black pepper
1 T white pepper
3/4 c finely chopped cilantro
2 cloves garlic, crushed
1/2 tsp powdered cumin
1/2 tsp celery seed
1 tsp cumin seed
3/4 c water
1 medium red onion, finely chopped
1/2 cup apple cider vinegar
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 habanero pepper, diced
2 jalapeņo peppers, diced
4 T sugar
Directions:
Directions:
Mix everything together and simmer over low/medium heat for 30 minutes. Place in fridge overnight if serving soon.

To can, boil several pint canning jars along with the rings and lids. Bring salsa to a low rolling boil, fill the jars, and seal.
Personal Notes:
Personal Notes:
This salsa is pretty chunky. If you prefer a smoother salsa, add all ingredients to a food processor before the simmering.

 

 

 

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