Mikes Prize Winning Salsa** Recipe
Yield: 8 pintsRecipe by luhu.jp
Ingredients:
1 lbs: White Onions, chopped
, Note 3
6 centiliter: Garlic, minced, Note 1
2 tsp: Salt,
2 lbs: Jalapeno peppers seeded and,
3/4 cup: Vinegar,
Finely chopped, Note 2
1/3 cup: Fresh cilantro leaves,
5 lbs: Tomatoes, peeled and chopped
, Note 4
Directions:
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 jalapenos 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 1/4 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 1/2 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
Source from luhu.jp
Note 2: For hotter salsa, leave the seeds in. Reminder: when working
: with jalapenos 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 1/4 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 1/2 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
Source from luhu.jp
Tags
Appetizers