"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Salsa Recipe

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

Nancy Lee
Added: Saturday, August 19, 2006


16 cups mashed tomatoes (Romas
are best)
Group 1:

3 cups diced onions
3 cups diced celery
1/4 cup canning salt
1/2 cup sugar
1 cup vinegar
1/2 tsp cayenne pepper
2 tsp mustard seed
12 oz can tomato paste

Group 2:

2 cups diced bell peppers
1 can diced green chilies
2-4 fresh jalapeno peppers chopped
8 cloves garlic, chopped

Cook the mashed tomatoes 20-30 minutes. Add Group 1 ingredients and boil 20-30 minutes. Add Group 2 ingredients and boil 10-15 minutes. Cool and freeze. For canning, may be left hot and process in jars in a canner for 10 minutes.

Personal Notes:
Personal Notes:
Wear gloves to handle the jalapeno peppers. This recipe is from my friend Konda.




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