 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 40 |
|
Kids in the home economics class at the school where I teach were making this salsa, and it smelled so good that I got the recipe, says field editor Deanna Richter of Elmore, Minnesota. It's a great way to use up garden produce. Ingredients:
8 cups diced seeded peeled tomatoes (about 10 large) |
2 medium green peppers, chopped |
2 large onions, chopped |
2 jalapeno peppers, seeded and finely chopped |
3/4 cup tomato paste |
2/3 cup condensed tomato soup, undiluted |
1/2 cup white vinegar |
2 tablespoons sugar |
2 tablespoons salt |
4-1/2 teaspoons garlic powder |
1 tablespoon cayenne pepper |
Directions:
1. In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often.
2. Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving. Yield: 10 cups.
|
|