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The LDSCN Weekly Recipe Archive Gardeners Salsa, BBQ Sauce and Wanda Ramos' Gumbo

Gardeners Salsa

• 24 cups quartered, ripe tomatoes, approx. 12 pounds
• 2 cups vinegar
• 1 cup finely chopped hot pepper
• 1 cup finely chopped sweet pepper
• 3 onions, finely chopped

Combine tomatoes and vinegar. Cook until soft. Puree in blender. Should be chunky. Add other ingredients. Simmer until thick. Ladle into hot jars. Leave 1/2 inch head space. Seal, process 15 minutes in boiling water bath. Makes approximatly 8 pints.

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BBQ Sauce

• 25 cups quartered ripe tomatoes
• 1 1/4 cups cider vinegar
• 2 onions, finely chopped
• 4 cloves garlic
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon soy sauce

Cook tomatoes and vinegar until soft. Chop fine. Return to pan. Add other ingredients. Bring to boil. Cook until thick. Ladle into hot jars. Leave 1/2 inch head space. Process in boiling water bath 15 minutes.

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Wanda Ramos' Gumbo

• 1/2 cup flour
• 1/2 cup oil
• 1 cup fine chopped onion
• Saute until roux is golden brown, about 1 hour.
• 1/2 green pepper
• 1 cup celery
• 2 garlic cloves
• 8 cups water
• 1 teaspoon pepper sauce
• 1 quart tomato juice
• 1 pound crab meat
• 1 pound shrimp
• sausage
• okra
• file powder

Make roux of flour and oil. Add vegetables except okra. Cook slowly (at least 3 hours). Add okra, crab meat and shrimp about 1/2 hour before serving. Serve over rice with corn bread or fritters.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00