Yield: 8 Servings
|1 pounds||White onions; chopped|
|6 \N||Cloves garlic; minced*|
|2 pounds||Jalapeno peppers; seeded, chopped**|
|5 pounds||Tomatoes; peeled, chopped***|
|⅓ cup||Fresh cilantro leaves; ****|
* I like more garlic in mine so I increase garlic to 10 cloves.
** For hotter salsa, leave the seeds in. Reminder: when working with jalapeno's wear gloves, that is unless your skin is made of asbestos.
*** Quickly immerse the tomatoes in boiling water to ease peeling.
**** Reduce cilantro to ¼ cup if using dried leaves.
Place the onion, garlic, chilies, tomatoes, salt and vinegar in a large pot. Heat to a rolling simmer and simmer for 10 minutes. Stir in cilantro.
Pack into clean, hot, pint or half-pint canning jars. Adjust lids and rings and seal. Allow ½ inch head-space. Process for 15 minutes in a simmering hot-water bath. Makes 12 to 16 cups (6-8 pints).
Recipe by: Mary Riemerman Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 9 Au, g 1997