SC - OT & OOP - salsa recipe
Diana L Skaggs
upsxdls_osu at ionet.net
Thu Feb 1 03:14:28 PST 2001
Phillipa,
Try this one. I've been canning this successfully for years. Never can get
enough put up to make it from one season to the next!
5 pounds ripe tomatoes. quartered and cored
2 pounds yellow onions
2 pounds green bell peppers, seeded and cored
12 jalapenos, caps removed
I run everything through my food processor, chopping coarsely. Place in a
large bowl. Cover with boiling water. Allow to stand at least 10 minutes,
longer if you have a distraction. Drain well.
Place in a large pot and add:
1 and 1/2 cups white vinegar
1 Tbsp. mustard seed
4 Tbsp. sugar
6 tbsp. canning salt
Bring to a simmer, cook 10 minutes. Pack hot into jars and boiling water
bath for 15 minutes. Makes 6 pints.
This makes a medium-heat salsa to my taste. My ex said I was a hot food
weenie. If you want it hotter, add more jalapenos. If you're not canning
it, refrigerate for a few days to blend the flavors.
I usually leave out the salt, and for variety, sometimes I'll add tomato
sauce if I have extra while I'm putting up the tomatoes.
Liadnan
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