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LOCATION: Recipes >> Preserving >> Spicy Tomato Salsa

Print this Recipe    Spicy Tomato Salsa

6# tomatoes (about 12 large)
9 dried hot chilies
15 cloves garlic
3 cups diced red onion
6 jalapeno chilies, seeded and diced
1-1/2 cups chopped cilantro, packed tightly
1 Tbsp. salt
3/4 tsp. dried red chili flakes
3/4 cup red wine vinegar

Peel, seed and dice tomatoes into 1/4" size pieces. Remove seeds from
dried chilies; place chilies in a small bowl. Wear rubber gloves to
protect hands. Pour boiling water over chilies just to cover. Secure
plastic wrap over bowl and allow peppers to steep for 15 minutes. Drain
half the water from chilies. Puree chilies and remaining water in blender
for 1 minute or until smooth. Peel and mince garlic. Combine all
ingredients in a large saucepot. Bring mixture to a boil. Reduce heat
and simmer 10 minutes or until mixture has thickened. Ladle hot salsa
into hot jars, leaving 1/4" head space. Remove air bubbles with a wood
spoon. Put on lids then tighten bands. Process 15 minutes in a
Boiling-Water canner. Yield about 6 pints.

Suggestion: Add 1 Tbsp olive oil to one pint of salsa before serving.

I've not made this recipe. I don't use dried chilies when I can mine.
And I don't use the cilantro then either.


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