Date: Wed, 19 Oct 94 11:35:09 CDT
From: Doug Harder (HARDERD@GBMS01.UWGB.EDU)
20 Med. tomatoes
1-14 Jalapeno peppers minced and seeded
2 Red Bell Peppers
2 green Bell Peppers
1/4 C salt or to your taste
1 1/2 lemon juice
1. Chop veg and boil until thick (about three hours) then add 4 T
cornstarch and boil for 15 min. The original recipe called for 14
Jalapenos, but you should vary with the hottness of the peppers and to your
taste. I cook this salsa in with my brown rice. Quick, easy, and good.
My dad put up 60 pints this year!! Let me know if you like it.