Oct 23, 2008


As requested...

Mareid's bottled salsa:

1/2 bushel tomatoes...scald, peel, & cut
8 medium onions, chopped
8 large bell peppers, chopped
9 jalapeno peppers, chopped (with seeds)
8 Anaheim peppers, chopped
2 Tablespoons minced garlic
5 Tablespoons sugar
5 Tablespoons salt
1/2 cup vinegar

Combine all in a large pot and simmer 2-3 hours, until desired thickness. Bottle in pint jars & process 20 minutes. Makes ~ 24 pints.


My preference is to just bottle whole tomatoes and tomato juice, and then in the winter I make this recipe:

Pantry Salsa:

1 quart bottled tomatoes
1 quart tomato juice
3 Tbsp. dry minced onion
1 Tbsp. salt
2 tsp. cumin
1 tsp. pepper
1 can diced green chilies
1 tsp. dry hot chili peppers

Mix together in large saucepan and simmer 30 minutes or longer. Great served warm or cold.


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