Bumper Crop Red Salsa

Bumper Crop Red Salsa

Recipe By : J. Hassell

1 Preparation Time :

Categories : Canning & Preserving Family Fav

Tried

Amount Measure Ingredient -- Preparation Method -- -- --

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

3 to 4 inches from

heat to blister. Turn, blister other side and put in paper bag. Close bag

20 minutes. Remove skin and seeds and chop chile.

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. - - - - - - - - - - - - - - - - - -