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"Those who forget the pasta are condemned to reheat it."--Unknown

Laurie's Salsa Recipe

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This recipe for Laurie's Salsa, by , is from Paschall's Here, There and Everywhere, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laurie Paschall Knox


5 lbs. tomatoes
1 1/2 tsp. garlic salt
2 lbs. green peppers-chopped
1/8 tsp. red pepper
1 lb. onion-chopped
1/4 tsp. cumin
1 c white vinegar
1 tsp. black pepper
1 tsp. lemon pepper
1/4 c sugar
1 1/2 tsp. salt

Wash tomatoes and dip in boiling water for 20 to 60 seconds until skin splits.
Dip tomatoes in cold water, strip off skins and remove cores.
Coarsely chop tomatoes and add chopped peppers and onions.
Add remaining ingredients to the chopped tomatoes, peppers and onions in a large saucepan.
Heat to a boil then simmer 30 minutes.
Fill canning jars leaving a 1/2 inch space at the top.
Adjust lids and process in a hot water bath for 15 minutes.
Makes 8 pints.




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