The books or the music in which we thought the beauty was located will betray us if we trust to them; it was not in them, it only came through them, and what came through them was longing. These things – the beauty, the memory of our own past – are good images of what we really desire; but if they are mistaken for the thing itself, they turn into dumb idols, breaking the hearts of their worshippers. For they are not the thing itself; they are only the scent of a flower we have not found, the echo of a tune we have not heard, news from a country we have never yet visited.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Grains		Canning, 1, Salsa	8	Servings

INGREDIENTS

1	lb	White onions; chopped
6		Cloves garlic; minced*
2	lb	Jalapeno peppers; seeded, chopped**
5	lb	Tomatoes; peeled, chopped***
2	ts	Salt
3/4	c	Vinegar
1/3	c	Fresh cilantro leaves; ****

INSTRUCTIONS

* I like more garlic in mine so I increase garlic to 10 cloves.
** For hotter salsa, leave the seeds in. Reminder: when working with
jalapeno's wear gloves, that is unless your skin is made of asbestos.
*** Quickly immerse the tomatoes in boiling water to ease peeling.
**** Reduce cilantro to 1/4 cup if using dried leaves.
Place the onion, garlic, chilies, tomatoes, salt and vinegar in a large
pot. Heat to a rolling simmer and simmer for 10 minutes. Stir in cilantro.
Pack into clean, hot, pint or half-pint canning jars. Adjust lids and rings
and seal. Allow 1/2 inch head-space. Process for 15 minutes in a simmering
hot-water bath. Makes 12 to 16 cups (6-8 pints).
Recipe by: Mary Riemerman Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by MarySpero@prodigy.com (MS MARY E SPERO) on 9 Au, g 1997

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