Jalapeno salsa/ball blue book
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Tomatoes cored, chopped and peeled |
| 3 | cups | Jalapeno peppers, chopped |
| 1 | cup | Onion, chopped |
| 6 | Clove garlic, minced | |
| 2 | tablespoons | Minced fresh cilantro |
| 2 | teaspoons | Oregano |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Ground cumin |
| 1 | cup | Cider vinegar |
Directions
PREPARATION
Combine all ingredients in a large saucepot. Bring mixture to boiling.
Reduce heat and simmer 10 minutes. Ladle hot salsa into clean, hot jars, leaving quarter-inch head space. Adjust two piece canning lids. Process in a boiling water bath canner for the time designated for your elevation: 15 minutes at elevations below 1000 ft; 20 minutes at 1001 to 3000 ft; 25 minutes 3001 to 6000 feet; 30 minutes 6001 to 8000 feet; 35 minutes 8001 to 10000 feet.
Recipe by Ball Blue Book Recipe published in Omaha World-Herald, 10/10/97 Typed by Leonard Smith
Posted to MM-Recipes Digest V4 #243 by leonard.smith@... on Sep 13, 97