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Post by girliepurple on Mar 26, 2007 10:57:45 GMT -5
10 servings
INGREDIENTS 1 pound Roma tomatoes 5/8 green bell peppers, diced 1-2/3 stalks celery, chopped 1-2/3 jalapeno peppers, seeded and minced 1-1/4 teaspoons white sugar 7/8 clove garlic, minced 7/8 (4 ounce) can diced green chiles 1-3/4 teaspoons salt 1-1/4 teaspoons dried oregano 3/4 teaspoon ground black pepper 5/8 onions, chopped 1-3/4 teaspoons chopped fresh cilantro
DIRECTIONS In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you'd like, for another use. Do not overcook and allow tomatoes to remain chunky.
In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes. Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealing.
I changed this recipe to 10 servings to cut down on the quantity of each ingredient so I don't know how many canning jars it will fill. Original recipe was for 48 servings!
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