Yield: 8 pints
|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)|
|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