Recipe - Our Favorite Salsa - Just A Basic One

16 cup Peeled tomatoes; minced into
1/2" chunks*
4 cup Diced bell peppers
4 cup Diced red onions
12 Jalapenos; minced fine
12 Serranos; minced fine (our
jalapenos were pretty mild
this year, but the serranos
have good heat)
8 Cloves garlic; minced
4 ounce Lime juice we use the
bottled
Chopped fresh cilantro; to
taste**
Kosher salt; to taste
Pepper; to taste
Powdered celery leaves; to
taste

*I include a few orange, white and yellow tomatoes for both color and
because they seem to thicken the salsa a bit. After chopping, add some
kosher salt, mix, then drain off the liquid and slowly simmer it to about
1/3 of its original volume, stirring often and watching carefully (I've
burned it a couple of times). Add the cooked down juice back to the
tomatoes.

**If the taste of cilantro isn't for you, we have used Italian parsley when
cilantro wasn't available. Different flavor, but still good.

Mix it all together, adjust quantities and the spices. If more heat is
needed, I add hab sauce. Let it mellow and merge for a day or two in the
fridge. I have trouble waiting that long...

If we can it, we pressure can pints at ten pounds for 25 minutes.

Posted to CHILEHEADS DIGEST V4 #147 by Hobby Farmer
hobby.farmer@carrinter.net on Jul 25, 1997