Bumper crop red salsa

 
                           Bumper Crop Red Salsa
 
 Recipe By     : J. Hassell
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning & Preserving             Family Fav
                 Tried
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  lb            jalapeno -- up to 2/3 lb
    1      lb            Anaheim or Poblano or New Mex chile
   12      c             tomatoes -- coarsely chop
    2      c             onion -- coarsely chop
    1      c             cilantro -- chopped
    1 1/4  c             lemon juice
    2      tbsp          garlic -- minced
    2      tsp           oreagno -- dried
    1      tsp           salt -- up to 3 ts, optional
 
 Place chiles in a single layer in a shallow pan.  Broil 3 to 4 inches from
 heat to blister.  Turn, blister other side and put in paper bag.  Close bag
 and let steam 20 minutes.  Remove skin and seeds and chop chile.  [Remember
 to wear gloves for this, otherwise you will pay with Hunan hand.]
 
 Combine all ingredients and heat on high about 10 minutes.  Reduce heat to
 simmer and cook another 10 minutes.  Cool and freeze or put hot salsa in hot
 sterile jars.  Process jars according to the timetable given with your canner.
 
 Makes 14 cups.
 
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