20 lbs. tomatoes, peeled and chopped
4 lrg green peppers
4 onions
2 bulbs garlic
2 - 4 T chopped jalapeños depending on how spicy you like it
(these are canned as I usually can't find fresh in the winter when I make mine,
so adjust if using fresh)
6 T chopped fresh cilantro
2/3 c. sugar
1 c.
white vinegar
3 T salt
1-1/2 t. pepper
1-1/2 t. cayenne
pepper
1 t. garlic powder
Cook down tomatoes 1 hr or more and drain off some of the extra juice. Add everything else and simmer uncovered for at least an hour, or till it thickens. Sometimes I need to drain off more juice...this can be canned for bloody mary
mix....YUM!!!!!
Process in hot water bath 20 minutes.
ENJOY!!!!
Monday, May 01, 2006
Aunt Nadine's Cooked Salsa Recipe
As I promised over at Farmgirl's site in response to someone's request for a cooked/cannable salsa recipe, I checked with my Aunt Nadine out in Kansas and got permission to post her recipe. I don't know where she got it - I'm sure she's customized it some. I never got around to making it last year, but I definitely plan to this year! Here it is...
Subscribe to:
Post Comments (Atom)
3 comments:
Will you be shipping any jars up to Chicago, then?
:-)
Ummm.... Let's make sure I MAKE the stuff before I start promising any care packages!! ;-) Man, first you want the raw tomatoes, and now you expect me to cook 'em into fabulous foods for you? SO demanding! ;-)
You make it sound like I don't deserve it or something. I do, don't I?
[flutters eyelashes innocently]
Post a Comment