Recipe - Jalapeno Salsa

3 cup Chopped tomatoes
1 cup Chopped Jalapenos
3 Cloves garlic, minced
1 cup Chopped onion
2 tablespoon Cilantro, minced
2 teaspoon Oregano
1 One half teaspoon Salt
One half teaspoon Cumin
1 cup Cider vinegar

Follow directions below. Remove some of the seeds for milder salsa.

Prepare home canning jars and lids according to manufacturer's directions.
Peel, core and chop tomatoes. Put all ingredients into a big pot and bring
to a boil, stirring often. Reduce heat and simmer 10 minutes. Ladle into
hot jars leaving 1/4" head space. Wipe rim and threads of jar with clean,
damp cloth. Place lid and bands on jars firmly. Process in boiling water
bath for 15 minutes. Yield: approx. 4 pts. (heatmedium) (Can be doubled
for larger batch.)
Yield: about 3 pts Judy Howle

Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle
Posted to CHILEHEADS DIGEST V3 #333 by Judy Howle howle@ebicom.net on
May 23, 1997