Title: Mike's Prize Winning Salsa
Categories: Canning, 1, Salsa
Yield: 8 Servings

1 lb White onions; chopped
6 Cloves garlic; minced*
2 lb Jalapeno peppers; seeded,
-chopped**
5 lb Tomatoes; peeled, chopped***
2 ts Salt
3/4 c Vinegar
1/3 c Fresh cilantro leaves; ****

* I like more garlic in mine so I increase garlic to 10 cloves.

** For hotter salsa, leave the seeds in. Reminder: when working with
jalapeno's wear gloves, that is unless your skin is made of asbestos.

*** Quickly immerse the tomatoes in boiling water to ease peeling.

**** Reduce cilantro to 1/4 cup if using dried leaves.

Place the onion, garlic, chilies, tomatoes, salt and vinegar in a large
pot. Heat to a rolling simmer and simmer for 10 minutes. Stir in cilantro.
Pack into clean, hot, pint or half-pint canning jars. Adjust lids and rings
and seal. Allow 1/2 inch head-space. Process for 15 minutes in a simmering
hot-water bath. Makes 12 to 16 cups (6-8 pints).

Recipe by: Mary Riemerman Posted to TNT - Prodigy's Recipe Exchange
Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on 9 Au, g 1997