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