Saturday, December 27, 2008

Gloria Nelson's Salsa

1/2 bushel tomatoes
5 yellow or red peppers
8 Anaheim pepers
6 larges garlic cloves
2 tsp paprika
1 cup vinegar
1/4 cup salt
6 green bell peppers
6-8 jalapeno peppers
1 quart chooped celery
5 cayenne peppers
2/4 cup sugar (or less)
2 tbl black pepper
4 tsp cumin

1. Scald tomatoes and peel skins off. Cut tomatoes in half or quarters. Cook in large pot adding all the ingredients. Boil about 3 hours or as thick as you want. Stir often so it won't stick. Put salsa in pint jars.l Seal and cold pack for 25 minutes. Cool before storing on shelf.

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