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Spicy Tomato Salsa

6 pounds 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.


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