"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lloyd's Salsa Recipe

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This recipe for Lloyd's Salsa, by , is from The Honeyman/Lloyd Family Cookbook Project, 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!

Deanna Honeyman


5 Lbs Chopped and peeled roma tomatoes (approx 1 ice cream bucket)
4 Mild green chill peppers (peppers are approx, vary for heat)
2-6 Hot chill peppers
1 1/2 Cup (1 large) spanish onion
1 1/2 Cup chopped pepper (finely)
1 Cup chopped Red pepper (finely)
6 Cloves garlic, finely chopped
3 Cans tomato paste (156 ml)
3/4 Cup White vinegar
3 Tbsp Sugar
1 Tsp Paprika
1 Tbsp Pickling salt

Blanch tomatoes;

Cut small cross on one end of tomato
Drop tomatoes into pot of boiling water let boil 1 minute then pull out and put in a sink filled with cold water and ice.
You will need to do a few batches, you should be able to pull the skin off tomato easily

Cut tomatoes into small diced pieces

In a large soup pot combine all ingredients and cook for 1 hour

Put into jars and process in water canner

Process time 20 minutes

Number Of Servings:
Number Of Servings:
1 batch=8 pints
Personal Notes:
Personal Notes:
I use 500 ml wide mouth jars




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