| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauces, Mexican, Condiments |
999 |
Servings |
INGREDIENTS
| 2 |
lb |
Serrano Peppers |
| 3 1/2 |
lb |
Roma Tomatoes |
| 1 |
lb |
Spanish Onions |
| 24 |
oz |
Tomato Sauce |
| 2 1/2 |
c |
Distilled Vinegar |
| 1/4 |
c |
Salt |
| 1/4 |
c |
Black Pepper |
| 1 |
lg |
Head Of Garlic |
| 20 |
|
1/2 Pint Canning Jars & Lids |
INSTRUCTIONS
Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use
a food processor to shred the tomatoes, peppers and onions. Use the largest
shredding blade and don't worry about a few large pieces. Place in a large
stock pot. Puree or press the garlic and add to the pot. Add remaining
ingredients to the pot along with enough water to keep the mixture from
burning when heated. Bring the mixture to a boil. Reduce heat and simmer
for 10 minutes. Put salsa into the canning jars and process for 15 minutes
at a rolling boil (open canning method). This salsa is tasty but quite hot.
It needs about 3 years to mellow and mature. If you really like food that
is hot it is edible immediately.
A Message from our Provider:
“Give God what’s right — not what’s left.”