Yield: 1 Pints
| Measure | Ingredient |
|---|---|
| 5 pounds | Tomatoes -OR- |
| \N \N | Chilies, hot (2-6); chopped |
| 1 large | Onion; chopped |
| 1 large | Bell pepper, green; chopped |
| 3 \N | Garlic cloves; minced |
| ⅔ cup | Tomato paste |
| ¾ cup | Vinegar, white |
| 3 tablespoons | Sugar |
| 1 tablespoon | Salt, pickling |
| 2 teaspoons | Paprika OPTIONAL -- |
| 2 teaspoons | Cilantro; finely chopped |
Blanch tomatoes. Chop peppers and onion, bring to boil, then simmer ½ hour. Add cilantro and cook another ½ hour Notes: Pour into hot sterilized jars. Boil lids 15 - 20 minutes. After blanching tomatoes, add only tomatoes, do not add all the tomato juice, otherwise you will end up with a thin(runny) salsa. You can double & triple this recipe and it will turn out real nice