| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 16 | c | Peeled tomatoes; diced into 1/2" chunks |
| 4 | c | Diced bell peppers |
| 4 | c | Diced red onions |
| 12 | Jalapenos; diced fine | |
| 12 | Serranos; diced fine, (our jalapenos were pretty mild this year, but the serranos have good heat) | |
| 8 | cl | Garlic; minced |
| 4 | oz | Lime juice; we use bottled |
| Chopped fresh cilantro | ||
| Kosher salt & fresh pepper | ||
| Powdered celery leaves |
INSTRUCTIONS
If the taste of cilantro isn't for you, we have used Italian parsley when cilantro wasn't available. Different flavor, but still good. I include a few orange, white and yellow tomatoes for both color and because they seem to thicken the salsa a bit. After chopping, add some kosher salt, mix, then drain off the liquid and slowly simmer it to about 1/3 of its original volume, stirring often and watching carefully (I've burned it a couple of times). Add the cooked down juice back to the tomatoes. Mix it all together, adjust quantities and the spices. If more heat is needed, I add hab sauce. Let it mellow and merge for a day or two in the fridge. I have trouble waiting that long... If we can it, we pressure can pints at ten pounds for 25 minutes. I've rambled on long enough, yes? Hobby Farmer FROM: Chile-Heads Digest & Mailing List Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98, converted by MM_Buster v2.0l.
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