|
Course: Appetizer
Ingredients 1 lb onions-chopped 2 lb jalapino peppers-seeds removed & chopped 5 lb tomatoes-chopped 3 tsp salt 1/2 tsp pepper garlic to taste 1 cup vinegar Directions Carolyn usually triples the recipe and adds 2 cans of tomato paste. Peel tomatoes and cut into chunks. It is better salsa with chunky ingredients. Drain some of the juice from the toms, otherwise it is too runny. Wear plastic gloves when chopping peppers--and eye protection. Use 1 lb of peppers for 5 lbs of toms Add cilantro optional. canning--read instructions on seals--1-2 in each batch will not seal properly so you'll use these up right away. After jars are cooled, remove rounds and wash for re-use. |