Name: Salsa - Picante' Sauce
Ingredients: 12 c Ripe tomatoes (diced); 2 c Green pepper (diced); 2 c Onion (chopped); 4 Fresh green jalapenos (diced) <--- mild; Add more for hotter salsa (up to); 14 Cloves crushed garlic; 3 tb Ground cilantro leaves or coriandor; 2 tb Paprika; 2 tb Salt; 1/2 c Sugar; 1 c Cidar vinegar; 2 cn (small) tomato paste; 3 cn (small) diced green chili

CATEGORY	CUISINE	TAG	YIELD
		Sauce	1	Servings

INGREDIENTS

12	c	Ripe tomatoes (diced)
2	c	Green pepper (diced)
2	c	Onion (chopped)
4		Fresh green jalapenos (diced) <— mild; Add more for hotter salsa (up to)
14		Cloves crushed garlic
3	tb	Ground cilantro leaves or coriandor
2	tb	Paprika
2	tb	Salt
1/2	c	Sugar
1	c	Cidar vinegar
2	cn	(small) tomato paste
3	cn	(small) diced green chili

INSTRUCTIONS

From:    Don't forget the avocados <DDAWSON@HOP.QGRAPH.COM>
Date:    Wed, 14 Aug 1996 16:05:21 -0500
In a 6 qt kettle: Bring all (except green chili) ingredients to a brisk
boil.  Simmer until veggies are soft.  STIR LOTS to prevent scorching.  Add
diced green chili and simmer 5 minutes.  Put in 1 pint jars with lids and
canning ring caps and process (water bath only) for 10 minutes.  Remove
from water bath and place on cooling rack. Remove canning ring caps once
jars have sealed. If jar(s) don't seal, get some chips and enjoy!
Water Bath Note:  For those that are wondering what a water bath is, here's
what you need to do.  Put prepared jars of salsa (lids and rings in place)
in a large stock pot with a cover. Add enough water to cover the jars with
water.  Then bring the water to a boil and leave on med to med-high (slow
boil) for the desired length of time (10 minutes for this recipe).
EAT-L Digest 13 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“You can spurn God’s love for only so long”