I'm popping up some recipes that people have asked me to share. I have some great works for me Wednesday ideas, but they'll have to wait until next week! Canned Salsa A case of Roma Tomatoes (skinned and blended, leave some a bit chunky- I don't skin mine) 2 large bulbs of garlic diced and mashed 10 onions (more or less to taste) 10 green peppers (to taste) 10 hot peppers (more or less) 2 large bunches cilantro sea salt (to taste) 8 to 10 tb lemon juice ( I do 1 tb per quart) It's really simple: Puree half the tomatoes and other half leave chunky. In the pureed batch I put in cilantro, garlic, onion, and green peppers. My blender does a great job. If you want it chunkier pieces place in with the tomatoes you are doing chunky. Pop everything into a 13 quart stock pot (that's the size I have). Add salt and juice to taste. Juice is needed for extra acidity because lots of our tomatoes are lower acid. (I've never had a problem though) Let all ingredients simmer
Julie Willis Essentials