Mike's prize winning salsa

8 Servings

Ingredients

Quantity Ingredient
1 pounds White onions; chopped
6 Cloves garlic; minced*
2 pounds Jalapeno peppers; seeded, chopped**
5 pounds Tomatoes; peeled, chopped***
2 teaspoons Salt
¾ cup Vinegar
⅓ cup Fresh cilantro leaves; ****

Directions

* I like more garlic in mine so I increase garlic to 10 cloves.

** For hotter salsa, leave the seeds in. Reminder: when working with jalapeno's wear gloves, that is unless your skin is made of asbestos.

*** Quickly immerse the tomatoes in boiling water to ease peeling.

**** Reduce cilantro to ¼ cup if using dried leaves.

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 hot-water bath. Makes 12 to 16 cups (6-8 pints).

Recipe by: Mary Riemerman Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 9 Au, g 1997

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