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Print this Recipe    Salsa 08


1/3 to 2/3 pound fresh jalapeno chilies
1 pound fresh green poblano, pasilla (ancho)
or anaheim chilies
12 cups coarsely chopped ripe tomatoes
2 cups coarsely chopped onions
1 cup chopped fresh cilantro (coriander)
1 1/4 cups lemon juice
2 tablespoons minced garlic
2 teaspoons dried oregano leaves
1 - 3 teaspoons salt (optional)

Place jalapeno and poblano chilies in a single layer and slightly
apart in a 12 x 15 inch pan. Broil 3 to 4 inches below heat until
skins blister all over, about 15 minutes total; turn as needed.
Cool. Wearing gloves, pull off and discard skins and stems. Clean
and rinse out seeds. Drain and coarsely chop.

In a 6 quart pan, combine chilies, tomatoes and juice, onions,
cilantro, lemon juice, garlic and oregano. Simmer over high heat
uncovered. Reduce heat and simmer for 10 minutes, stirring
occasionally. Add salt to taste.

To can or freeze, use following directions, or cool and serve.

Cooled, canned, or frozen salsa that has been opened can be chilled
in airtight containers for up to 10 days.

Makes about 14 cups.

As salsa is being prepared, place canning rack in bottom of 18 to
22 quart pan. Fill pan 2/3 full of water. Cover and bring to
simmer over high heat, about 20 minutes.

Wash, rinse drain 8 pint sized canning jars. Heat 7 or 8 jar rings
and new lids as manufacturer directs.

Ladle hot salsa into jars within 1/2 inch of top (serve or freeze
any extra salas). Wipe rims clean. Set hot lids and bands on jars
and screw on tightly; don't force.

Using tongs, lower jars onto rack in pan. With pan uncovered,
bring water to 185F and keep at 180F to 190F for 20 minutes. Lift
out jars and set on a towel to cool completedly. Press centers of
lids; if they stay down, jars are sealed. Store sealed jars in a
cool, dark place up to 2 years; chill any unsealed jars up to 10
days, or transfer to freezer containers and freeze to store longer.


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