Monday, August 13


The Martin Family cookbook is possibly one of my favorite cookbooks that I own ( Second after New Paris cookbook!)

This salsa recipe is from Linda Martin (Naaman) --but we obviously had to add and subtract a few items to make it our own :)  and Brad and I thought it was fantastic!

Salsa for Canning

14lbs Tomatoes
2 large Onions
2 large Green Bell Peppers
2 Jalapenos (1 seeded)
1 cup Vinegar
1/4-1/2 cup Salt (I like Kosher)
2 tsp. Cumin
6 cloves Garlic
2 TBL Chili Powder
2 tsp. Oregano
1/4 cup Cilantro (Fresh or Dried)

Dice all veggies and place in HUGE pot. Add the remaining ingredients.
In a separate bowl, combine:
3/4 cup Cornstarch
1/3 Sugar
1/4 cup Water

*We did NOT add the sugar- I'm not a huge fan of sweet salsa*

Add the cornstarch mixture to the raw salsa.
Heat salsa on stove and bring to boil.

Pour into Jars and Can as usual.!

We got 7 quarts out of this recipe!

**In half of the recipe, we added a little more Jalapenos for a few jars of HOT salsa!


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