Shirley's Salsa
- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Salsa Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Ingredients:
- 10 large tomatoes
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Directions:
- 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 Preparation:
Put prepared jars into cold oven and then turn oven on to 350° F. 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 fat free salsa all winter long. It's great on baked potatoes with a little fat free sour cream. Servings:
Source: hadikin@selkirk.bc.ca
Submitted by: Recipe Group Member
Date: Apr 2, 1997
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