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FRESH VEGETABLE SALSA [print]
Ingredients
8 jalapeno peppers
7 cups prepared tomatoes, 7-8 medium-large or 6 lbs 2 cups coarsely chopped onions 1 cup coarsely chopped green bell pepper 3 cloves garlic, finely chopped 1 can legal tomato paste, homemade or see www.uclbs.org for legal brands. 3/4 cup white vinegar 1/2 cup loosley packed chopped fresh cilantro 1/2 teaspoon ground cumin Instructions
1. Remove seeds and finely chop jalapeno peppers. Blanch peel and coarsely chop tomatoes. Measure 7 cups.
2. Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan. 3. Bring to a boil and boil gently until salsa reaches desired consistency. 4. Makes 5 pint (500 ml) jars. Notes
Charlene
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