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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Salsa Recipe

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This recipe for Salsa is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8-10 large ripe roma tomatoes
Jarred diced jalapeños
1 small or ½ medium red onion
Salt
Pepper
Cilantro (dry or fresh)
Garlic salt
Directions:
Directions:
Cut tomatoes in half and place in a food processor. Chop so that tomatoes are chunky not blended. Put in a container. Cut onion into fourths and put in food processor. Add 2-3 teaspoons of jalapeños depending on how spicy you like your salsa. Chop mixture. Add mixture to tomatoes. Add ½ teaspoon of each of the spices (more if necessary to taste). Cover salsa and refrigerate for about 1 hour. Stir again before serving with corn chips.
Note: If using fresh cilantro, use approximately 10 leaves and add to onion and jalapeño mixture before chopping with food processor.

 

 

 

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