"Hunger is the best sauce in the world."--Cervantes

Bottled Salsa Recipe

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

Linda Larsen
Added: Monday, March 7, 2005


4 large onions
4 large green bell peppers
12 Anaheim Peppers (6 with seeds and veins
6 without)
6 Jalapeno Peppers (3 with seeds and veins 3 without)
24 large regular tomatoes
48 Roma tomatoes

Wash and cut onions and peppers and chop in food processor. (Wear gloves for hot peppers)(leave in larger pieces if you like chunky salsa), wash and core tomatoes, place in kettle of steaming water until skins slip, Allow to cool and excess water to drain, Allow to cool and excess water to drain, cut tomatoes in quarters and quick blend in food processor or blender (sometimes I dice part of the tomatoes if you like chunky salsa)

Combine all vegetables in large kettle , add 1 3/4 c. white vinegar, 1/4 c. salt, 1/4 c. garlic salt

Stir and cook on medium low for 45 min. If desired: Thicken with 1/4 c. cornstarch in 1 . water. Mix and add to salsa in kettle , stir well(Be careful not to over do the cornstarch, it can ruin the flavor) (Be careful not to burn the bottom of the pan)

Process in gently boiling hot water bath for 30 minutes.

If the tomatoes are different sizes you may need to add more. The last time I used this recipe, the salsa just looked too green and it needed more tomatoes, so I actually added about 20 more Romas! The Jalapeno peppers are hotter than the Anaheims. The hot definitely comes from the veins and seeds. If you like it hotter, add more. Making salsa is always an adventure!




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