Date: Wed, 02 Apr 1997 10:08:40 PST
From: hadikin@selkirk.bc.ca
I decided to share my salsa recipe with anyone who has time to process
canned goods when tomatoes are in season!
Shirley's Salsa
10 large tomatoes
5 shredded apples
6 cloves garlic
2 green peppers
6 onions
2 13 oz cans tomatoe paste (added at the end)
1 cup vinegar
4 tablespoons pickling salt
1/2 tsp. paprika
1/2 tsp. dry mustard
1 tsp. cayene (or more if you like)
4 jalapeno peppers (or more)
1 1/2 tsp. coriander
1 tsp. parsley
1 cup brown sugar
You will need a big stock pot (or dutch oven). Blanch tomatoes, peel
and chop into quarters or and put in pot first. Add the rest of
ingredients except for tomato paste and cook over low heat for 3-4
hours mixing frequently. Add past and let cook for additional 20
minutes.
While salsa is cooking on stove prepare your canning jars and lids.
Fill jars with salsa and process in canner for 20 minutes or use the
cold oven method.
Cold Oven Method
Put prepared jars into cold oven and then turn oven on to 350 degrees.
Time for 20 minutes. When time is up, turn oven off and then open
door and let some of the heat escape for a few seconds. Remove jars.
Lids should pop within a 1/2 hour to 1 hour.
Of course this is time consuming but the end result is worth it. You
can enjoy fatfree salsa all winter long. It's great on baked potatoes
with a little fat free sour cream.
kwvegan vegan