RECIPE AND PHOTO SUBMITTED BY Jackie Shoemaker Copper
Homemade Salsa Mix
1 CAN VEGETABLE JUICE
15 POUNDS (3 LARGE RESTAURANT STYLE CANS) DICED TOMATOES
1/2 BUNCH OF FINELY DICED FRESH CILANTRO
1 BUNCH OF DICED CELERY
1 CUP APPLE CIDER VINEGAR
5 CLOVES OF FRESH GARLIC GROUND FINELY (OR 3oz JAR MINCED GARLIC)
2oz. OF FRESH BASIL
2oz. FRESHED OREGANO DICED
4 tsp. SALT
MIX ALL TOGETHER IN HUGH POT. (we used a stock pot) BRING TO A BOIL. REDUCE TO SIMMERING HEAT,STIRRING OCCASIONALLY FOR 4-6 HOURS.
*THIS IS FOR MILD SALSA ONLY!
*TO MAKE MEDIUM SALSA~ ADD 2 PACKAGES OF MEDIUM SALSA MIX BEFORE ADDING POT TO STOVE
*TO MAKE HOT SALSA ADD FRESH JALAPENO PEPPERS TO TASTE
* Remember you can always add more, you can NEVER take away. So add peppers carefully
1 CAN VEGETABLE JUICE
15 POUNDS (3 LARGE RESTAURANT STYLE CANS) DICED TOMATOES
1/2 BUNCH OF FINELY DICED FRESH CILANTRO
1 BUNCH OF DICED CELERY
1 CUP APPLE CIDER VINEGAR
5 CLOVES OF FRESH GARLIC GROUND FINELY (OR 3oz JAR MINCED GARLIC)
2oz. OF FRESH BASIL
2oz. FRESHED OREGANO DICED
4 tsp. SALT
MIX ALL TOGETHER IN HUGH POT. (we used a stock pot) BRING TO A BOIL. REDUCE TO SIMMERING HEAT,STIRRING OCCASIONALLY FOR 4-6 HOURS.
*THIS IS FOR MILD SALSA ONLY!
*TO MAKE MEDIUM SALSA~ ADD 2 PACKAGES OF MEDIUM SALSA MIX BEFORE ADDING POT TO STOVE
*TO MAKE HOT SALSA ADD FRESH JALAPENO PEPPERS TO TASTE
* Remember you can always add more, you can NEVER take away. So add peppers carefully
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