Recipe - Salsa - Picante Sauce

12 cup Ripe tomatoes ( minced )
2 cup Green pepper ( minced )
2 cup Onion (chopped)
4 Fresh green jalapenos
( minced ) mild; Add
more for hotter salsa
12 (up to)
14 Cloves crushed garlic
3 tablespoon Ground cilantro leaves or
coriandor
2 tablespoon Paprika
2 tablespoon Salt
One half cup Sugar
1 cup Cidar vinegar
2 cn (small) tomato paste
3 cn (small) minced green chili

From: Don't forget the avocados DDAWSON@HOP.QGRAPH.COM

Date: Wed, 14 Aug 1996 16:05:21 0500
In a 6 qt kettle: Bring all (except green chili) ingredients to a brisk
boil. Simmer until veggies are soft. STIR LOTS to prevent scorching. Add
minced green chili and simmer 5 minutes. Put in 1 pint jars with lids and
canning ring caps and process (water bath only) for 10 minutes. Remove
from water bath and place on cooling rack. Remove canning ring caps once
jars have sealed. If jar(s) don't seal, get some chips and enjoy!

Water Bath Note: For those that are wondering what a water bath is, here's
what you need to do. Put prepared jars of salsa (lids and rings in place)
in a large stock pot with a cover. Add enough water to cover the jars with
water. Then bring the water to a boil and leave on med to medhigh (slow
boil) for the desired length of time (10 minutes for this recipe).

EATL Digest 13 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.