{"id":3952,"date":"2014-08-13T08:30:25","date_gmt":"2014-08-13T13:30:25","guid":{"rendered":"http:\/\/jodilee.sacredtriskele.net\/?p=3952"},"modified":"2014-08-10T04:50:31","modified_gmt":"2014-08-10T09:50:31","slug":"recipe-box-sexy-salsa","status":"publish","type":"post","link":"https:\/\/jodilee.sacredtriskele.net\/?p=3952","title":{"rendered":"Recipe Box &#8211; Sexy Salsa"},"content":{"rendered":"<p><em>Get your minds out of the gutter!<\/em><br \/>\n<!--more--><br \/>\nThis is my recipe for medium salsa, modified from my mother&#8217;s handwritten recipe, which she modified from our cousin&#8217;s recipe. I&#8217;ve had many requests to post it as it is that time of year once again. I also use this recipe for salsa verde, using slightly cooked and mashed green tomatoes, rather than ripened, and leaving out the sauce and paste.<\/p>\n<p>For milder salsa, use fewer jalapenos, or replace with red, orange or yellow peppers. This is also a chunky salsa, so if you want it smoother, cut your veggies into smaller pieces.<\/p>\n<p>Enjoy!<\/p>\n<p><strong><em>Jodi&#8217;s Salsa \/ Salsa Verde<\/em><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>8 cups Tomatoes, peeled, seeded, chopped and drained<br \/>\n2 1\/2 cups onions, chopped<br \/>\n1 1\/2 cups green peppers<br \/>\n1 cup jalapeno peppers, chopped<br \/>\n6 garlic cloves, minced<br \/>\n2 teaspoons cumin<br \/>\n1 teaspoon chili powder<br \/>\n2 teaspoons pepper<br \/>\n1\/8 cup canning salt<br \/>\n1\/3 cup sugar<br \/>\n1\/3 cup vinegar<br \/>\n1 (15 ounce) can tomato sauce<br \/>\n1 (12 ounce) can tomato paste<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<p>Mix all together and bring to a boil, stirring often. Turn the heat to low, then simmer for one to two hours, depending on your tastes for drier or juicier salsas.<\/p>\n<p>Pour while still hot, into sterilized sealer jars, and process in a water bath canner for 10 minutes.<\/p>\n<p>Yields 3 quarts or 6 pints, and is easily doubled for larger batches. Also, if you prefer to freeze your salsa, it freezes well.<\/p>\n<p>Let me know how it works for you!<br \/>\n<3\nJL\n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Get your minds out of the gutter!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1855,2163,2162,1908,735,2164,721,1885,1883,2161],"class_list":["post-3952","post","type-post","status-publish","format-standard","hentry","category-general-pondering-on-writing","tag-canning","tag-hot","tag-jalapenos","tag-peppers","tag-preserving","tag-put-up","tag-salsa","tag-spicy","tag-tomatoes","tag-verde"],"_links":{"self":[{"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=\/wp\/v2\/posts\/3952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3952"}],"version-history":[{"count":2,"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=\/wp\/v2\/posts\/3952\/revisions"}],"predecessor-version":[{"id":3954,"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=\/wp\/v2\/posts\/3952\/revisions\/3954"}],"wp:attachment":[{"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jodilee.sacredtriskele.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}