| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Omaha | Salsa | 1 | Recipe | |
INGREDIENTS
| 3 | c | Tomatoes cored, chopped and peeled |
| 3 | c | Jalapeno peppers, chopped |
| 1 | c | Onion, chopped |
| 6 | Clove garlic, minced | |
| 2 | tb | Minced fresh cilantro |
| 2 | ts | Oregano |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Ground cumin |
| 1 | c | Cider vinegar |
INSTRUCTIONS
PREPARATION Combine all ingredients in a large saucepot. Bring mixture to boiling. Reduce heat and simmer 10 minutes. Ladle hot salsa into clean, hot jars, leaving quarter-inch head space. Adjust two piece canning lids. Process in a boiling water bath canner for the time designated for your elevation: 15 minutes at elevations below 1000 ft; 20 minutes at 1001 to 3000 ft; 25 minutes 3001 to 6000 feet; 30 minutes 6001 to 8000 feet; 35 minutes 8001 to 10000 feet. Recipe by Ball Blue Book Recipe published in Omaha World-Herald, 10/10/97 Typed by Leonard Smith Posted to MM-Recipes Digest V4 #243 by [email protected] on Sep 13, 97
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”