| 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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