Monday, April 13, 2015

Salsa

10 cups chopped tomatoes
2 cups chopped yellow and green onions
3 cups chopped green, yellow, jalapeno peppers. You can also use Anaheim, habanero, etc., according to your personal hotness meter.
½ bunch chopped fresh cilantro
(All but the tomatoes can be chopped in a food processor)

1 cup vinegar
1/3 cup lime juice
2 TB minced garlic
2 tsp salt
4 tsp cumin
1 tsp Tabasco sauce
2 tsp oregano

Mix together; bring to boil. Simmer 5 minutes. Process pints in boiling water bath 15 minutes. Makes 7-8 pints. I often keep a quart of un-processed salsa in my fridge—it doesn’t stick around long enough to go bad.

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