->Tomato Salsa 01 <-

6 pounds tomatoes (about 12 large)

9 dried hot chilies

15 cloves garlic

3 cups diced red onion

6 jalapeno chilies, seeded and diced

1 1/2 cups chopped cilantro, packed tightly

1 Tbsp. salt

3/4 tsp. dried red chili flakes

3/4 cup red wine vinegar

Peel, seed and dice tomatoes into 1/4" size pieces. Remove seeds

from dried chilies; place chilies in a small bowl. Wear rubber

gloves to protect hands. Pour boiling water over chilies just to

cover. Secure plastic wrap over bowl and allow peppers to steep

for 15 minutes. Drain half the water from chilies. Puree chilies

and remaining water in blender for 1 minute or until smooth. Peel

and mince garlic. Combine all ingredients in a large saucepot.

Bring mixture to a boil. Reduce heat and simmer 10 minutes or until mixture has thickened. Ladle hot salsa into hot jars, leaving

1/4" head space. Remove air bubbles with a wood spoon. Put on

lids then tighten bands. Process 15 minutes in a Boiling-Water

canner. Yield about 6 pints.

Suggestion: Add 1 Tbsp olive oil to one pint of salsa before serving.