Salsa-licious!

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!

Yummm.