| 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 leonard.smith@sbaonline.gov on Sep
13, 97
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