| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 8 |
c |
Tomatoes; peeled and chopped |
| 2 |
c |
Sweet Red and Green Bell Peppers; chopped |
| 1 |
c |
Jalapeño Peppers; seed-in and chopped, (Less for mild, more for hot!) |
| 1 3/4 |
c |
Sweet Banana Peppers; chopped, (Red and Yellow if available) |
| 2 |
c |
Hot Banana Peppers; chopped |
| 2 |
c |
Spanish or Red Onions |
| 1/4 |
c |
Cilantro or Parsley; chopped |
| 2 |
c |
Cider Vinegar |
| 8 |
|
Cloves Garlic; crushed and minced |
| 1 |
sm |
Can Tomato Paste |
| 2 |
tb |
Granulated Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Paprika |
| 3 |
ts |
Oregano |
INSTRUCTIONS
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Today's offering is a fantastic salsa-from-scratch recipe --
and we know one when we see one, as we've been experimenting with homemade
salsa for several years!
Recipe-a-Day Member Sharron informed us that "this recipe has been in our
family for about 42 years and has been a delight for all. I hope that the
good readers of your recipes enjoy this great salsa. What a savings making
it yourself as compared to store-bought, and it has much better texture and
fresh flavor."
Yields about 6 Pints
Prepare all chopped ingredients as directed, or adjust quantities of
jalapeno and hot banana peppers to produce desired range of salsa taste
temperatures, from mild to extremely hot.
Place all ingredients in a large stock pot and simmer until thickened. Pour
hot mixture into sterilized jars, leaving about 3/4 inch space between
salsa and top of jar.
Seal, following directions for a hot water bath or pressure cooker. May
store for at least one year when properly sealed.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 26, 1998, converted by MM_Buster
v2.0l.
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