| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salsa, Canning |
3 |
Pints |
INGREDIENTS
| 3 |
c |
Peeled; cored chopped tomatoes |
| 3 |
c |
Seeded; chopped long green chilies |
| 3/4 |
c |
Chopped onions |
| 1 |
|
Jalapeno pepper; seeded, finely chopped |
| 6 |
|
Clove garlic; finely chopped |
| 1 1/2 |
c |
Vinegar |
| 1/2 |
ts |
Ground cumin |
| 2 |
ts |
Oregano leaves |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Combine all ingredients in a large saucepan and heat, stirring frequently,
until mixture boils Reduce heat and simmer for 20 minutes, stirring
occasionally. Lade\le hot into pint jars, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner: 15 minutes f\at 0-1000
feet altitude; 20 minutes at 1,001-6000 feet; 25 minutes above 6,000 feet.
Yield 3 pints.
Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted
by MM_Buster v2.0l.
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