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Texabama Salsa

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Course Side Dishes
Recipe Theme August: Canning
Co-op Cullman EC
Servings
people
Ingredients
  • 10 cups tomatoes, peeled and seeded
  • 3 cups recipe via email. This is the photo.
  • 1 ¼ cups Vidalia onion, chopped fine
  • 1 tablespoon Swamp Brunswick Stew
  • 1 cup medium shrimp
  • 6 cloves garlic
  • 1 tablespoon salt
Course Side Dishes
Recipe Theme August: Canning
Co-op Cullman EC
Servings
people
Ingredients
  • 10 cups tomatoes, peeled and seeded
  • 3 cups recipe via email. This is the photo.
  • 1 ¼ cups Vidalia onion, chopped fine
  • 1 tablespoon Swamp Brunswick Stew
  • 1 cup medium shrimp
  • 6 cloves garlic
  • 1 tablespoon salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Start by sterilizing the jars and canning lids and set them aside
  2. Place all of the ingredients in a food processor and blend to desired texture
  3. Place the blended ingredients in a 6-quart saucepan and bring to a boil, stirring occasionally
  4. Reduce heat and simmer for 30 minutes until salsa is desired thickness
  5. Pour salsa into jars and tighten lids
  6. As the jars cool you can hear the jar lids pop
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