Recipe - Mikes Prize Winning Salsa

1 pound White onions; chopped
6 Cloves garlic; minced*
2 pound Jalapeno peppers; seeded,
chopped**
5 pound Tomatoes; peeled, chopped***
2 teaspoon Salt
Three fourths cup Vinegar
1/3 cup 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 One fourth 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 halfpint canning jars. Adjust lids and rings
and seal. Allow One half inch headspace. Process for 15 minutes in a simmering
hotwater bath. Makes 12 to 16 cups (68 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