member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Sherrie's Salsa


    Source of Recipe


    David

    List of Ingredients




    Sherrie's Salsa


    6 Cups Tomato, Peeled & cut
    (For thicker salsa, drain off some of the juices)
    To Peel: Slice a small X in each tomato and immerse in boiling water
    for 1 minute, then drain and peel
    2 Jalapeno Peppers, diced fine
    (Add additional peppers for more heat; I use 6)
    1 Medium Red Pepper, diced fine
    1 Medium Green Pepper of Poblano Chili Pepper, diced fine
    1 Cup Celery, diced fine
    1 small can Tomato Paste
    1/4 Cup Vinegar
    1 teaspoon Cayenne pepper
    1 teaspoon Salt
    1 1/2 teaspoons seasoned salt
    1 teaspoon Sugar
    1 teaspoon Sweet Basil
    1 teaspoon Oregano
    6 cloves Fresh garlic, minced
    1 teaspoon Chili powder
    1/2 teaspoon Marjoram
    1 teaspoon Cumin
    1 teaspoon Cilantro, dried or 1/4 cup chopped fresh cilantro

    Recipe




    Mix all ingredients and cook until desired thickness and texture.

    Pour into sterile jars and hot water bath process for 20 minutes.

    1 batch makes approximately 5 pints.

    Recipe can be easily doubled.






 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |