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Bumper Crop Red Salsa
Recipe By : J. Hassell
Serving Size : 1 Preparation Time :0:00
Categories : Canning & Preserving Family Fav
Tried
Amount Measure Ingredient -- Preparation Method
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1/3 lb jalapeno -- up to 2/3 lb
1 lb Anaheim or Poblano or New Mex chile
12 c tomatoes -- coarsely chop
2 c onion -- coarsely chop
1 c cilantro -- chopped
1 1/4 c lemon juice
2 tbsp garlic -- minced
2 tsp oreagno -- dried
1 tsp salt -- up to 3 ts, optional
Place chiles in a single layer in a shallow pan. Broil 3 to 4 inches from
heat to blister. Turn, blister other side and put in paper bag. Close bag
and let steam 20 minutes. Remove skin and seeds and chop chile. [Remember
to wear gloves for this, otherwise you will pay with Hunan hand.]
Combine all ingredients and heat on high about 10 minutes. Reduce heat to
simmer and cook another 10 minutes. Cool and freeze or put hot salsa in hot
sterile jars. Process jars according to the timetable given with your canner.
Makes 14 cups.
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