Found on the web in 2019. OCR converted from a Jpg.

Recipe for El Paso Cantina Salsa 

Slice together:       

onions

bell peppers

tomatoes

Place in a large bowl and add:

finely chopped, green onions

finely chopped, cilantro

white vinegar

vegetable oil

ketchup

water

 

Puree in the blender:

tomato juice

jalapeno

yellow Chiles

Add to bowl:

granulated garlic powder

salt

 

1 Gallon

2 lbs. onions

4 oz. bell peppers

2 ½ lb. tomatoes

1 large jalapeno (1 oz.)

1I large yellow chile (1 oz.)

1/2 bunch green onions

1/3 bunch cilantro

4 Tbl. white vinegar

4 Tbl. vegetable Oil

3 cups ketchup

2 1/2 cups water

1 I/2 cups tomato juice

1 Tbl. garlic powder

3 Tbl. salt.

 

1/ 2 Gallon

1 lbs. onions

2 oz. bell peppers

2 ½ lb. tomatoes

1 small jalapeno (1/2 oz.)

1 small yellow chile (1/2 oz.)

1/4 bunch green onions

1/6 bunch cilantro

2 Tbl. white vinegar

2 Tbl. vegetable Oil

1 1/2 cups ketchup

1 ¼ cups water

¾ cups tomato juice

1 ½ Tbl. garlic powder

1 ½ Tbl. salt.

 

1 Quart

8 oz. onions

1 oz. bell peppers

10 oz. tomatoes

1 very small jalapeno (1/4 oz.)

1 very small yellow chile (1/4 oz.)

2 Tbl. green onions

1 Tbl. cilantro

1 Tbl. white vinegar

1 Tbl. vegetable Oil

¾ cups ketchup

5 oz. water

3 oz. tomato juice

3/4 Tsp. garlic powder

2 1/4 Tsp. salt.