Salsas recipes

Santa Maria Salsa

Course : Salsas
Serves: 1

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Ingredients:

28 ounces plum tomatoes

16 ounces stewed tomatoes

1 medium celery stalk

1 medium green pepper -- minced

3 cloves garlic

12 medium green onions -- minced using half of tops

4 ounces roasted -- peeled green chiles

2 medium jalapenos -- canned, minced

1 teaspoon juice from jalapenos

1 tablespoon apple cider vinegar

1 teaspoon sugar

1 teaspoon salt to taste

3/4 tablespoon cilantro -- snipped

Preparation / Directions:

Drain the tomatoes, reserving the liquid for soups or stew. Squeeze the seeds out of the plum tomatoes. Chop the tomatoes and prepare the rest of the vegetables, combining them with the chile juice, sugar, vinegar, salt and cilantro. Place the salsa in a glass bowl, cover with plastic wrap, and allow the flavor to steep for at least two hours. Keeping power 5 days. Makes over 1 qt salsa.

Santa Maria Salsa

Ingredients:

Preparation / Directions:

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