In article >, hahabogus
> wrote:

> 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?

I'm not Bob but I wouldn't add corn to it (that would lower the acidity,
probably rendering it unsafe for boiling water bath processing) and I'd
add the cilantro at serving time. I'm not sure how the cilantro (the
quantity) would affect the pH.
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.