Skip to main content

Salsa

Image
By


This recipe is a favourite of mine, it's from From Cindy's Kitchen
( my son-in-law Mike's Mom)

2 qt red tomato - diced
2 lg green pepper
2 lg. red pepper
1 red onion & 1 reg. onion
4 stalks of celery
13 oz. can tomato paste
4 jalapeno peppers - you can add heat to taste.
1/2 cup vinegar
1/2 cup brown sugar
salt & pepper to taste
7 - 8 dashes of tabasco sauce
You can dice your veggies as big or as small as you like.
That's the time consuming part!!! The rest is easy.

Boil everything for about an hour or until you have the desired
consistency you like. Every batch is different depending on how juicy
all the veggies are. Bottle while hot and you're all set.
Labels:

Comments

Post a Comment

Popular posts from this blog

Mustard Pickles

By
Mustard Pickles The recipe is an old Prince Edward Island favourite 4 cups diced onions 8 cucumbers 1 medium cauliflower 2 medium sweet red peppers (diced) 3 1/2 cups sugar 1/2 cup flour 1 1/2 teaspoons turmeric 3 Tablespoons dry mustard 1 teaspoon ginger 2 1/2 cups vinegar Peel and cut onions into medium sized pieces. Peel cucumbers, remove seeds and centres. Cut to desired size. If cucumbers are green and not too ripe, skin may be left on. Separate cauliflower into small flowerets. Dice red peppers. Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water. Add a pinch of alum and let stand overnight (or for 8 hours). Then Drain vegetables and prepare sauce. in a large bowl mix sauce dry ingredients together until there are no lumps in a large stockpot add the vinegar and 2 cups hot water along with the dry ingredients allow to boil for 5 minutes stirring constantly, Then ,to the sauce add the vegetables bring to a boil, and boil for an additional 5 minutes stirring co...
2 comments
Read more

TRADITIONAL SCOTCH COOKIES

By
TRADITIONAL SCOTCH COOKIES 1/2 cup cornstarch. 1 cup flour. 1/2 cup icing sugar. 3/4 cup butter, softened. Sift together cornstarch, icing sugar and flour. With large spoon, thoroughly blend in butter. Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle. Roll dough to 1/4 inch thickness; cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or Icing, if desired. Bake in 300°F (150°C) oven 10-15 minutes or until edges are lightly browned. Remove and cool completely on wire rack. Store in tightly covered container. Yield: About 2 dozen cookies.
Post a Comment
Read more

Butter Tarts

By
Butter Tart Filling:Use your favourite pastry recipe for the shells or cheat like I do and buy the frozen tart shells 1-cup packed brown sugar 1/2-cup corn syrup 6-tbsp butter 2-beaten eggs 2-tsp vanilla 1/4-tsp salt 2-tsp vinegar 1-cup raisins Combine brown sugar, corn syrup, and butterAdd eggs, vanilla, salt, vinegar, and raisinsMix well Fill the pastry shells no more than 2/3 full Bake at 425* for 15-20 minutes
8 comments
Read more