|⅓ pounds||Jalapeno -- up to 2/3 lb|
|1 pounds||Anaheim or Poblano or New|
|12 cups||Tomatoes -- coarsely chop|
|2 cups||Onion -- coarsely chop|
|1 cup||Cilantro -- chopped|
|1¼ cup||Lemon juice|
|2 tablespoons||Garlic -- minced|
|2 teaspoons||Oreagno -- dried|
|1 teaspoon||Salt -- up to 3 ts,|
Place chiles in a single layer in a shallow pan. Broil 3 to 4 inches from heat to blister. Turn, blister other side and put in paper bag.
Close bag and let steam 20 minutes. Remove skin and seeds and chop chile. [Remember to wear gloves for this, otherwise you will pay with Hunan hand.]
Combine all ingredients and heat on high about 10 minutes. Reduce heat to simmer and cook another 10 minutes. Cool and freeze or put hot salsa in hot sterile jars. Process jars according to the timetable given with your canner.
Makes 14 cups.
Recipe By : J. Hassell
From: La Parilla The Mexican Grill By R
Random recipe of the day