| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salsa, Vegetables, Canning |
16 |
-18 pints |
INGREDIENTS
| 8 |
qt |
Peeled; cored, finely chopped paste tomatoes |
| 2 |
|
Clove garlic; crushed |
| 5 |
c |
Chopped onions |
| 4 |
|
Jalapeno peppers; seeded, chopped |
| 4 |
|
Long green chilies; seeded, chopped |
| 2 1/2 |
c |
Vinegar |
| 2 |
tb |
Salt |
| 1 1/2 |
tb |
Black pepper |
| 1 |
tb |
Sugar |
| 2 |
tb |
Oregano leaves |
| 1 |
ts |
Ground cumin |
INSTRUCTIONS
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat
and simmer, stirring frequently until thick (about 1 hour). Ladle hot
mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process
in boiling water canner: 15 minutes for 0-1,000 feet 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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