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A Cookbook of Memories

Appetizers, Sauces and Beverages

FRESH TOMATO SALSA
Marlene Taylor, Kirkfield Park United, Winnipeg, MB
8 jalapeno peppers 1/2 cup loosely packed, chopped fresh cilantro
7 cups tomatoes (garden fresh, not canned) 3/4 cup white vinegar
2 cups coarsely chopped onions 1 tin tomato paste (5 1/2 oz or 156 ml)
1 cup coarsely chopped green pepper 1/2 tsp cumin
3 cloves garlic, minced  1 tsp cayenne pepper
Remove seeds and finely chop jalapeno peppers. Blanch, peel, and coarsely chop tomatoes. Measure 7 cups. In large kettle, combine all ingredients. Bring to boil. Simmer 30 minutes or until salsa reaches desired consistency. Sterilize 5 (500 ml) jars. Ladle hot salsa into hot jars. Leave 1/2 inch head space. Remove air bubbles. Wipe jar rims. Place sealer lids and screw bands on jars. Process in canner 20 minutes. Lemon or lime juice can be substituted for the vinegar.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
Email: office@callinglakes.ca