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Judy's Salsa for Canning #2
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    Judy's Salsa for Canning #2

  • 8 lbs. tomatoes (12 cups)
  • 2 cups chopped mild long green chiles
  • 1/2 cup chopped hot chiles (serranos or Jalapenos)
  • 3 or more cloves garlic, chopped
  • 1 Tbsp. sugar
  • 1 cup cider vinegar
  • Combine ingredients. Bring to a boil; reduce heat and simmer 30 minutes. Using a slotted spoon, scoop salsa into jars. Process in boiling water bath for 35 minutes. Makes 5 qts. salsa and 1 qt. of juice for hot sauce.

    From: Judy Howle
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Tue, 04 Aug 1998

    *BACK TO SALSA*







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