salsa for canning
 
8 cup  peeled, cored, chopped fresh tomatoes
1 to 2 cup  seeded and chopped fresh jalapeno peppers; use more or less
  to taste
2 cup  chopped onion
8 clove  garlic, minced
1/2 cup  chopped fresh cilantro
1 Tbsp  salt
3/4 cup  cider vinegar
1/4 cup  fresh lime juice
 
combine all ingredients in a large pot. bring to a boil over medium 
high heat. reduce heat and simmer about 10 minutes. pour hot salsa into 
hot pint jars, leaving 1/4 inch headspace. seal jars with two piece 
caps. process in a boiling water bath for 15 minutes. yields: 4 to 5 
pints. 
 
 
 
 
(ID: 74402) Mirror: rec.food.recipes: Tue, Mar 29, 2005


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