Now for today's recipe...
6 large ripe tomatoes ¼ cup salt
12 green peppers 3 cups vinegar
4 cups chopped onions 3 cups sugar
1 Habanero peppers 5 Jalapeno peppers
Chop all the vegetables, add salt, and drain overnight. Boil vinegar & sugar for 5 minutes. Add the drained mixture of vegetables and bring back to a boil. Pour relish into 5 pint jars and seal in a water-bath canner for 35 minutes. [The Habanaero and Jalapenos add some heat to the mixture...however, this many still made it only a medium salsa - to me :)]
Chad loves this and did a lot of the work for it this past canning season...he even grew the Habanero and jalapeno peppers for in it. We still have enough vegetables in the freezer to make some more...except the onions :) So, soon we may make some Mexican 'winter' salsa - almost would fit this winter since here in northwestern PA we are having a very mild winter! Only 2 snow storms so far...and it warms to above freezing in between - even rain last night!
This recipe is from one of the best selling Pennsylvania Grange Cookbooks ever...the one first printed in 1972.
I have set the LORD always before me:
because he is at my right hand,
I shall not be moved.
Today, I was reading in Psalm 14, but noticed the pink highlighted verse on the other page... Psalm 16:8. It made me think about how we need to be - putting the LORD first! When we do this we can rest assure that we will not be as easily deceived or drawn away from the truths of our faith...
* Jesus was born of a virgin (Luke 2:27-32) *
* died as a sinless man (that was also God) - through a sinners death -
to pay my penalty of sin (the Gospels) *
* He rose again and lives in Heaven...
and He is the only way to Heaven! (John 14:6) *
* the Holy Bible is the Word of God (2 Timothy 3:16) *