Title: Hoser's Red Salsa
Categories: Sauce Peppers
Yield: 24 Pints

24		16 oz. cans of tomatoes,
		Drained and coarsely chopped
2	c	Dried chipotle peppers,
8	tb	Sugar
1	ts	Cumin
1		To 2 T. of liquid smoke
		Ground
		(depending on how smoky the
6	c	Onions, coarsely chopped
		Chipotle peppers are)
5	tb	Garlic salt
2	c	Cilantro, coarsely chopped

Combine all ingredients, exceppt cilantro, in large popt and slowly bring to boil and reduce to simmer. Simmer for 20 minutes, adding the cilantro the last 5 minutes.

Add hot salsa to sterilized canning jars and cap jars, leaving 1" of space between salsa and top of lid. Immerse jars in boiling water for aproximately 25 minutes. Remove and allow jars to cool undisturbed for about 8 hours.

This salsa will be available commercially in October, 1996 Recipe by Randy Wilkowich, published in Austin American-Statesman newspaper, 1996

Winner of a salsa contest in Austin, TX.

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