salsa for canning
 
3 quart  tomatoes, peeled and chopped
3 large  bell peppers, chopped
3   jalapeno peppers, chopped
4 medium  onions, chopped
1 large  garlic bulb, chopped and minced
1 cup  white vinegar
1 tsp  whole oregano
3 Tbsp  salt
1 Tbsp  cayenne pepper (for hot), reduce the amount to make milder
 
blend first three ingredients. simmer until reduced to 2 quarts. stir 
in remaining ingredients. put 1 teaspoon vinegar in bottom of each jar. 
fill with salsa and process 30 minutes in a water bath. 
 
 
 
 
(ID: 74401) Mirror: rec.food.recipes: Tue, Mar 29, 2005


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