Canning Recipes




Jalapeño Salsa
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3 cups chopped peeled cored tomatoes
3 cups chopped jalapeño peppers
1 cup chopped onion
6 garlic cloves -- minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar

Combine all ingredients in large saucepot. Bring mixture to a boil.
Reduce heat. Simmer for 10 minutes.

Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.

Process for 15 minutes in boiling-water canner.

This recipe yields about 3 pints.





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