3 cup Tomatoes cored, chopped and peeled
3 cup Jalapeno peppers, chopped
1 cup Onion, chopped
6 Clove garlic, minced
2 tbsp Minced fresh cilantro
2 tsp Oregano
1 1/2 tsp Salt
1/2 tsp Ground cumin
1 cup Cider vinegar
PREPARATION
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Combine all ingredients in a large saucepot. Bring mixture to boiling. Reduce heat and simmer 10 minutes. Ladle hot salsa into clean, hot jars, leaving quarter-inch head space. Adjust two piece canning lids. Process in a boiling water bath canner for the time designated for your elevation: 15 minutes at elevations below 1000 ft; 20 minutes at 1001 to 3000 ft; 25 minutes 3001 to 6000 feet; 30 minutes 6001 to 8000 feet; 35 minutes 8001 to 10000 feet.
Recipe by Ball Blue Book Recipe published in Omaha World-Herald, 10/10/97 Typed by Leonard Smith Posted to MM-Recipes Digest V4 #243 by leonard.smith@sbaonline.gov on Sep 13, 97
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