| 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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