| 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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