"Hunger is the best sauce in the world."--Cervantes

Canned Salsa Recipe

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This recipe for Canned Salsa, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Kimball
Added: Monday, March 27, 2006


7 qts. peeled, cored tomatoes
4 c. seeded long green chilis
5 c. chopped onion
1/2 c. finely chopped jalepano peppers
6 cloves garlic, chopped
2 c. lemon juice
2 T. salt
1 T. black pepper
2 T. cumin
3 T. oregano
2 T. cilantro

Combine all ingredients except cumin, oregano, and
cilantro. Bring to a boil stirring frequently. Then reduce
heat and simmer until mixture thickens. Add spices and
simmer for another 20 minutes. Ladle into hot sterilized
pint jars, leaving 1/2 inch head space. Wipe jar rim and
put seals and rings on. Process in a boiling water bath
15 minutes at 0-1000 ft. altitude
20 minutes at 1000-6000 ft.
25 minutes at 6000+ ft.




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