| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canning, 1, Salsa | 8 | Servings | |
INGREDIENTS
| 1 | lb | White onions; chopped |
| 6 | Cloves garlic; minced* | |
| 2 | lb | Jalapeno peppers; seeded, chopped** |
| 5 | lb | Tomatoes; peeled, chopped*** |
| 2 | ts | Salt |
| 3/4 | c | Vinegar |
| 1/3 | c | Fresh cilantro leaves; **** |
INSTRUCTIONS
* I like more garlic in mine so I increase garlic to 10 cloves. ** For hotter salsa, leave the seeds in. Reminder: when working with jalapeno's wear gloves, that is unless your skin is made of asbestos. *** Quickly immerse the tomatoes in boiling water to ease peeling. **** Reduce cilantro to 1/4 cup if using dried leaves. Place the onion, garlic, chilies, tomatoes, salt and vinegar in a large pot. Heat to a rolling simmer and simmer for 10 minutes. Stir in cilantro. Pack into clean, hot, pint or half-pint canning jars. Adjust lids and rings and seal. Allow 1/2 inch head-space. Process for 15 minutes in a simmering hot-water bath. Makes 12 to 16 cups (6-8 pints). Recipe by: Mary Riemerman Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on 9 Au, g 1997
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