Bumper Crop Red Salsaethnic, salsa 0.33 lb jalapeno -- up to 2/3 lb 1.00 lb anaheim or poblano or new 1.00 mex chile 12.00 cup tomatoes -- coarsely chop 2.00 cup onion -- coarsely chop 1.00 cup cilantro -- chopped 1.25 cup lemon juice 2.00 tablespoon garlic -- minced 2.00 teaspoon oreagno -- dried 1.00 teaspoon salt -- up to 3 ts, 1.00 optional Place chiles in a single layer in a shallow pan. Broil 3 to 4 inches from heat to blister. Turn, blister other side and put in paper bag. Close bag and let steam 20 minutes. Remove skin and seeds and chop chile. [Remember to wear gloves for this, otherwise you will pay with Hunan hand.] Combine all ingredients and heat on high about 10 minutes. Reduce heat to simmer and cook another 10 minutes. Cool and freeze or put hot salsa in hot sterile jars. Process jars according to the timetable given with your canner. Makes 14 cups. Recipe By : J. Hassell From: La Parilla The Mexican Grill By R |
