Mike's prize winning salsa**

Yield: 8 pints

Measure Ingredient
1 pounds White Onions, chopped
6 cloves Garlic, minced (Note 1)
2 pounds Jalapeno peppers seeded and
\N \N Finely chopped (Note 2)
5 pounds Tomatoes, peeled and chopped
\N \N (Note 3)
2 teaspoons Salt
¾ cup Vinegar
⅓ cup Fresh cilantro leaves
\N \N (Note 4)

Note 1: I like more garlic in mine so I increase garlic to 10 cloves.

Note 2: For hotter salsa, leave the seeds in. Reminder: when working : with jalapeno's wear gloves, that is unless your skin is made

: of asbestos. Note 3: Quickly immerse the tomatoes in boiling water to ease peeling. Note 4: Reduce Cilantro to ¼ cup if using dried leaves.

Directions: 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 how-water bath.

Makes 12 to 16 cups (6-8 pints). Submitted By MIKE NIEBAUER On 02-23-95

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