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Salads - Soups - Sidedishes
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None
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Servings |
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40
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Preptime |
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25
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Ingredients |
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8 cups diced seeded peeled tomatoes (about 10 large)
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2 medium green peppers, chopped
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2 large onions, chopped
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2 jalapeno peppers, seeded and finely chopped
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3/4 cup tomato paste
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2/3 cup condensed tomato soup, undiluted
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1/2 cup white vinegar
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2 tablespoons sugar
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2 tablespoons salt
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4-1/2 teaspoons garlic powder
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1 tablespoon cayenne pepper
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Instructions |
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In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often.
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Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.
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Originally Submitted
5/29/2010
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You can add this Freezer Salsa Recipe recipe to your own private DesktopCookbook.
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