| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salsa, Canning, Vegetables | 16 | -18 pints | |
INGREDIENTS
| 7 | qt | Peeled; cored chopped tomatoes |
| 4 | c | Seeded; chopped long green chilies |
| 5 | c | Chopped onion |
| 1/2 | c | Seeded; finely chopped jalapeno peppers |
| 6 | Cloves garlic; finely chopped | |
| 2 | c | Bottled lemon juice |
| 2 | tb | Salt |
| 1 | tb | Black pepper |
| 2 | tb | Ground cumin |
| 3 | tb | Oregano leaves |
| 2 | tb | Fresh cilantro |
INSTRUCTIONS
Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes 0-1,000 altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield 16-18 pints This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Liquid must be reduced. Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l.
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