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October 1998 Issue
Saving Nature's Best
by Ronda L. Halpin
Table of Contents | Single-page view

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I'm a hard one to please when it comes to salsa. I want to have that spicy kick, a great tomato taste, and chucks of my favorite vegetables. This one has it all. For added flair, include 1 cup of cooked black beans or tender-crisp corn.
  • 16 tomatoes -- 10 red and 6 green
  • 2 green chiles
  • 2 red chiles
  • 2 hot peppers
  • 2 green peppers
  • 4 onions
  • 1 cup vinegar
  • 1/2 teaspoon celery salt
  • 2 tablespoons salt
  • 1/2 tablespoon mustard seeds
  • 3 cloves garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon oregano
  • 1 tablespoon chili powder
  • 2 tablespoons parsley
  • 1/2 teaspoon cilantro
Chop and combine all ingredients. Cook 1 1/2 hours on stove. Let cool. Add 2 small cans tomato paste. Cook in a hot water bath for 20 minutes.
  • Yields: about 4 quarts
  • Preparation Time: 2 hours, 30 minutes
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