| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Tomatoes |
| 1 |
lb |
Green peppers |
| 1/3 |
lb |
Jalapenos |
| 1 |
lb |
Onions |
| 1 |
c |
5% vinegar |
| 3 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
This is an Extension Recipie I've used for several years. We always drain
the tomatoes some to get rid of some of the liquid. We made 150 pints last
year. We use it instead of canned tomatoes in hotdishes, swiss steak, soups
etc.
(6 - 8 pints)
Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions.
Peel and coarsely chop tomatoes (drain). Combine ingredients in a large
saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Fill
jars, (pints) leaving 1/2 inch headspace. Adjust lids and process for 20
minutes in a waterbath canner. (for a milder salsa, or to adjust for
differences in peppers, a mixture of hot and mild peppers may be used).
I've made this with straight Jalapeno, (fairly hot) or with straight
Anaheims (Mild)
Posted to CHILE-HEADS DIGEST by Nels Peterson <npkp4jp@polarcomm.com> on
Jun 30, 1999, converted by MM_Buster v2.0l.
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