zxcvbob > wrote in
:

> Mary Jo Oliver wrote:
>> Does anyone have a good salsa recipe...i just moved to a new house
>> where there was a garden and i have tons of tomatoes...not sure what
>> to do with them..so i thought salsa would be a good thing..any ideas
>> would be great!!
>>
>>
>
> This is currently my favorite cooked red salsa recipe. I won a blue
> ribbon and a big purple "special mention" award with it a year or 2
> ago at the Olmsted County Fair:
>
> Chile Salsa
> (from USDA bulletin 539) yield: 6 to 8 pints
>
> 5 pounds tomatoes
> 2 pounds chile peppers
> 1 pound onions, chopped
> 1 cup vinegar (5%)
> 3 tsp salt
> 1/2 tsp pepper
>
> Roast and peel peppers if they have tough skins; remove seeds and
> stems, chop. Scald and peel tomatoes; chop. Combine all ingredients
> in large saucepan. Bring to a boil and simmer 10 minutes. Ladle into
> pint jars, leave 1/2 inch headspace. Adjust lids and process in
> boiling water bath for 15 minutes.
>
> Notes: I like to use all jalapenos, and they don't have to be peeled.
> You can substitute bottled (but not fresh) lemon juice for the vinegar
> in this, but try it once using the vinegar; it does not taste
> vinegary.
> Lime juice is more acid than lemon, so fresh or bottled lime juice
> should be OK, imho.
>
> --
> Best regards,
> Bob
>

Can you add cilantro and/or corn kernels to this canning recipe?

--
Last year's nuts must go.
- Michael Odom