Title: Savory Southwest Salsa
Categories: Salsa
Yield: 5 Servings
| | | Jean Allen |
| 5 | lb | Ripe tomatoes |
| 3 | c | Chopped onions |
| 1 1/4 | c | Seeded and chopped |
| | | Chili ( hot ) pappers |
| 1 | c | Snipped fresh cilentro |
| 1 | c | Cider vinegar |
| 1 | tb | Minced garlic |
| | | ( about 6 cloves ) |
| 1 | tb | Salt |
Dip tomatoes in boiling water for 30-60 seconds until skins loosen. Dip
in cold water and slip off skins. Core and chop tomatoes. In a six quart
saucepan combine tomatoes and other ingredients. Bring to a boil stirring
occasionally.
Reduce heat and simmer about 30 minutes or to desired thickness, stirring
occasionally.
Immeadiately fill hot jars with mixture, leaving 1/2 " head space.
Carefully run a nonmetalic utinsil around the inside of the jars to remove
trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on
jars and screw bands on firmly. Process in boiling water canner for 15
minutes. Makes 5 pints From; H.J. Heinz Co.