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12 servings
Ingredients:
5 pounds Roma tomatoes3 green bell peppers, diced8 stalks celery, chopped8 jalapeno peppers, seeded and minced2 tablespoons white sugar4 cloves garlic, minced4 (4 ounce) cans diced green chiles3 tablespoons salt2 tablespoons dried oregano1 tablespoon ground black pepper3 onions, chopped3 tablespoons chopped fresh cilantro
Instructions:
In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water.Peel and coarsely chop.Return chopped tomatoes to pot, bring to boil and reduce heat.Skim juice from top of tomatoes and reserve, if you'd like, for another use.Do not overcook and allow tomatoes to remain chunky.In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender.Drain and add vegetables to tomatoes.Add salt, oregano, black pepper and cilantro.Simmer gently for 15 minutes.Hot pack the salsa in clean pint jars.Follow manufactures suggestions on preparing the lids and jars for proper sealing.
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