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
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
1/4 cup Water
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!