Salsa!

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Here's a great recipe for those tomatoes that will be ripening...

 

Crockpot Salsa

 

About 25 tomatoes, peeled, cored, and crushed

12 cloves, chopped garlic

5 tsp. salt

3 or 4 medium green peppers, chopped

5 onions, chopped

5 jalapeno peppers, chopped

2 1/2 tsp. chili powder

1 1/2 tsp. thyme leaves (crushed)

1 1/2 Tbsp. sugar

2 1/2 Tbsp. Worcestershire sauce

2 1/2 Tbsp. flour

2 1/2 Tbsp. veg. oil

2 1/2 Tbsp. red wine vinegar

 

In a crockpot combine tomatoes, garlic, salt, green peppers, onions,

jalapeno peppers, chili powder, thyme leaves, sugar and Worcestershire sauce

and mix well. Cook on low heat, covered for 8 to 10 hours.

Remove cover. Increase heat to high and cook 1 additional hour. Add flour,

oil and vinegar and stir well to thoroughly combine for the salsa will

thicken slightly.

 

Follow canning directions to jar the salsa and process 1/2 and 1-pint jars

for 20 minutes.

 

Happy Cooking!

Jenny M., Moderator of Vegcrockpotcooks