| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salsa | 1 | servings | ||
INGREDIENTS
| 5 | lb | Tomatoes -or- |
| 3/4 | c | Vinegar; white |
| Chilies; hot (2-6), chopped | ||
| 3 | tb | Sugar |
| 1 | lg | Onion; chopped |
| 1 | tb | Salt; pickling |
| 1 | lg | Bell pepper; green, chopped |
| 2 | ts | Paprika |
| 3 | Garlic cloves; minced | |
| Optional; | ||
| 2/3 | c | Tomato paste |
| 2 | ts | Cilantro; finely chopped |
INSTRUCTIONS
Blanch tomatoes. Chop peppers and onion, bring to boil, then simmer 1/2 hour. Add cilantro and cook another 1/2 hour Notes: Pour into hot sterilized jars. Boil lids 15 - 20 minutes. After blanching tomatoes, add only tomatoes, do not add all the tomato juice, otherwise you will end up with a thin(runny) salsa. You can double & triple this recipe and it will turn out real nice Recipe by: Ron Piper Converted by MM_Buster v2.0l.
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