| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | c | Chopped tomatoes |
| 1 | c | Chopped Jalapenos |
| 3 | Cloves garlic, minced | |
| 1 | c | Chopped onion |
| 2 | tb | Cilantro, minced |
| 2 | ts | Oregano |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Cumin |
| 1 | c | Cider vinegar |
INSTRUCTIONS
Follow directions below. Remove some of the seeds for milder salsa. Prepare home canning jars and lids according to manufacturer's directions. Peel, core and chop tomatoes. Put all ingredients into a big pot and bring to a boil, stirring often. Reduce heat and simmer 10 minutes. Ladle into hot jars leaving 1/4" head space. Wipe rim and threads of jar with clean, damp cloth. Place lid and bands on jars firmly. Process in boiling water bath for 15 minutes. Yield: approx. 4 pts. (heat-medium) (Can be doubled for larger batch.) Yield: about 3 pts Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle Posted to CHILE-HEADS DIGEST V3 #333 by Judy Howle <[email protected]> on May 23, 1997
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