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Salsa Recipe

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

Contributor:  
Contributor:  
Robin Brown

Category:
Category:

Ingredients:  
Ingredients:  
˝ bushel of ripe tomatoes (about 15 large)
10 yellow or spanish onions
10 garlic cloves
20 peppers, all kinds (use more bell peppers for milder salsa)
˝ cup salt
1 cup vinegar
2 tbsp oregano
2 tbsp chili powder
2 tbsp cumin
Cilantro to taste, or omit

Directions:
Directions:
You can blanch the tomatoes and peel them, or you can chop or run though a food grinder or processor on coarse. Peel and quarter the onions, garlic, peppers and grind. Reserve some of the peppers to add after mixing everything to make sure it's not too hot. Grind or process and fill a large 16 qt stockpot. Add the vinegar, salt and spices. Bring to a boil and simmer 1 hour, or longer if preferred. Wash bottles, lids and rings in hot soapy water. Fill with salsa and process for 20 minutes in a boiling water bath. Makes 26 pints

Number Of Servings:
Number Of Servings:
26 pints
Personal Notes:
Personal Notes:
This salsa recipe has continued to evolve over time. At first we blanched and peeled the tomatoes, putting them in ice water to ‘slip their skins’. Then we chopped them coarse without peeling in a food processor. Eventually we started grinding them in our kitchen aid grinder attachment, making the salsa uniform but quite smooth. Perhaps this is more of a picante than a salsa, which usually is thicker. I find the easiest way to get a large amount and make it chunky like some people like it is to use a food processor and chop it to the desired texture. Also, the less you cook it the more it holds its chunkier pieces if you do like it thicker. Enjoy!

 

 

 

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