| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 10 |
|
Fresh hot peppers -OR- |
| 3 |
cn |
(4 oz) of chopped green chilies |
| 8 |
lb |
Firm ripe tomatoes |
| 3 |
c |
Chopped onions |
| 1 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Lemon juice |
| 6 |
tb |
White distilled vinegar |
| 2 |
ts |
Dried leaf oregano |
| 1 |
tb |
Salt |
INSTRUCTIONS
Peel fresh hot peppers, if using. Discard seeds and chop. Set aside.
Wash tomatoes, immerse in boiling water 30 seconds then plunge into cold.
Slip off skins. Cut out cores and coarsely chop tomatoes.
In 6 quart pot, combine peppers, tomatoes and remaining ingredients.
Bring to a boil. Cover and simmer over low heat 5 minutes.
Ladle hot salsa into hot jars leaving 1/4 in. head space. Wipe rim with
clean damp cloth. Attach lids and process in boiling water bath
45 minutes. Makes 8 pints
Posted to EAT-L Digest 22 Sep 96
From: Judy L Garrison <bluj@JUNO.COM>
Date: Mon, 23 Sep 1996 14:18:52 PST
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