| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa |
1 |
Pints |
INGREDIENTS
| 5 |
lb |
Tomatoes -OR- |
|
|
Chilies, hot (2-6); chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Bell pepper, green; chopped |
| 3 |
|
Garlic cloves; minced |
| 2/3 |
c |
Tomato paste |
| 3/4 |
c |
Vinegar, white |
| 3 |
tb |
Sugar |
| 1 |
tb |
Salt, pickling |
| 2 |
ts |
Paprika OPTIONAL — |
| 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
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