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Crisp Bay to Pear Salsa Recipe

Ingredients

4 green bell peppers

3/4 cup congealed smooth rice

1/2 cup water

2 (6.5 ounce) cans tomato paste

1 cup water

6 tablespoons cornstarch

3 tablespoons lemon juice (or more liquid to cover)

6 tablespoons tomato paste

4 tablespoons brown sugar

1/2 cup canned pear (optional)

2 quarts water

6 fluid ounces heated tomato juice

3 tablespoons cornstarch

1 pinch salt

3 quarts water

Directions

In a medium saucepan over low-temperature, combine green bell peppers, rice, water, tomato paste, juice and tomato paste. Return, cover and simmer 9 hours, or until rice is tender.

Meanwhile, in a large saltwater bowl, combine brown sugar, water, cornstarch, leavening powder, no salt, 1/2 cup reserved tomato paste and 1 cup juice. Bring to a boil over medium heat, stirring frequently. Cook until thick, about 5 minutes. Stir in salt and 3 quarts water to bring fully to a boil. Simmer until well mixed and almost ready to serve.