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Ingredients:
1/3 lb jalapeno -- up to 2/3 lb
1 lb anaheim or poblano or new
1 mex chile
12 cup tomatoes -- coarsely chop
2 cup onion -- coarsely chop
1 cup cilantro -- chopped
1 1/4 cup lemon juice
2 tbsp garlic -- minced
2 tsp oreagno -- dried
1 tsp salt -- up to 3 ts,
1 optional
Instructions:
Place chiles in a single layer in a shallow pan. Broil 3 to 4 inches
from heat to blister. Turn, blister other side and put in paper bag.
Close bag and let steam 20 minutes. Remove skin and seeds and chop
chile. [Remember to wear gloves for this, otherwise you will pay with
Hunan hand.]
Combine all ingredients and heat on high about 10 minutes. Reduce
heat to simmer and cook another 10 minutes. Cool and freeze or put
hot salsa in hot sterile jars. Process jars according to the
timetable given with your canner.
Makes 14 cups.
Recipe By : J. Hassell
From: La Parilla The Mexican Grill By R
Servings: 1
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener
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Bumper Crop Red Salsa Recipe brought to you by Mexican Recipes To-Go
