| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salsa, Vegetables, Canning |
4 |
Pints |
INGREDIENTS
| 4 |
c |
Peeled; cored chopped tomatoes |
| 2 |
c |
Seeded; c hopped long green chilies |
| 1/2 |
c |
Seeded; chopped jalapeno peppers |
| 3/4 |
c |
Chopped onions |
| 4 |
|
Cloves garlic; finely chopped |
| 2 |
c |
Vinegar |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Oregano leaves |
| 1 |
tb |
Fresh cilantro |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Combine all ingredients in a large saucepan and bring the mixture to a
boil, stirring frequently. Reduce heat and simmer 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 at 0-1,000 feet
altitude; 20 minutes a 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yield 4 pints.
Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted
by MM_Buster v2.0l.
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