Yield: 1 Servings
|12 cups||Ripe tomatoes (diced)|
|2 cups||Green pepper (diced)|
|2 cups||Onion (chopped)|
|4 \N||Fresh green jalapenos (diced) <--- mild; Add more for hotter salsa (up to)|
|14 \N||Cloves crushed garlic|
|3 tablespoons||Ground cilantro leaves or coriandor|
|1 cup||Cidar vinegar|
|2 cans||(small) tomato paste|
|3 cans||(small) diced green chili|
From: Don't forget the avocados <DDAWSON@...> Date: Wed, 14 Aug 1996 16:05:21 -0500 In a 6 qt kettle: Bring all (except green chili) ingredients to a brisk boil. Simmer until veggies are soft. STIR LOTS to prevent scorching. Add diced green chili and simmer 5 minutes. Put in 1 pint jars with lids and canning ring caps and process (water bath only) for 10 minutes. Remove from water bath and place on cooling rack. Remove canning ring caps once jars have sealed. If jar(s) don't seal, get some chips and enjoy! Water Bath Note: For those that are wondering what a water bath is, here's what you need to do. Put prepared jars of salsa (lids and rings in place) in a large stock pot with a cover. Add enough water to cover the jars with water. Then bring the water to a boil and leave on med to med-high (slow boil) for the desired length of time (10 minutes for this recipe).
EAT-L Digest 13 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .