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Tomato-jalapeno Salsa
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    Tomato-jalapeno Salsa

  • 16 cups tomato puree or commercial canned puree
  • 3 green Jalapeno peppers, chopped
  • 3 yellow Jalapeno peppers, chopped
  • 4 green chiles, peeled, seeded, chopped
  • 2 cloves garlic, chopped
  • 1/2 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • 2 cups onion, chopped
  • 3 cups vinegar

    Combine all ingredients and cook until thick, about 2 hours, while stirring. Pack hot into hot jars leaving 1/2 inch head space. Close with a new lid and a metal band firmly tight.

    Yield = 7 pints.
    Process in boiling water canner:
    pints = 30 minutes
    half pints = 20 minutes

    Utah County altitudes.

    From: USU Extension "Tomato and Low-Acid Food Mixtures"
    Posted By: USU Extension
    Post Date: 1987

    *BACK TO CANNING*







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