Salsa by Kathleen
6 qts tomatoes (33 lg.)
2 c. chopped onion
2 c. chopped celery (~ 4 lg. stalks)
2 c. chopped green pepper
12 cloves garlic ( I used 5 tsp. ground garlic)
1 T. cumin
6 t. canning salt
6 t. sugar
1 lg. can tomato paste
Process tomatoes and drain.
Add 1 can or 2 - 3 fresh chilis.
1 c. white vinegar (or lemon juice - I used some lemon & some lime)
Per qt. add 2 - 4 peppers (mild to hot)
Combine, boil, simmer 10 min.
Hot pack. Process pints 15 minutes.
I used 12 jalapenos instead of chili's and
I simmered vegies, then drained off much juice
to desired consistency before adding spices,
vinegar & peppers: then simmered and
processed. It's even better with lemon & lime juices instead of vinegar.
Makes ~ 11 pints.
If you don't want to can it, just cut the recipe back a bit. I have frozen salsa though with good results too, so you might try that.
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