Jalapeño Salsa

Recipe Ingredients

3 cups	187g / 6.6oz	Chopped peeled cored tomatoes
3 cups	438g / 15oz	Chopped jalapeño peppers
1 cup	62g / 2.2oz	Chopped onion
6		Garlic cloves - minced
2 tablespoons	30ml	Minced cilantro
2 teaspoons	10ml	Oregano
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cumin
1 cup	237ml	Cider vinegar

Recipe Instructions

Combine all ingredients in large saucepot. Bring mixture to a boil. Reduce heat. Simmer for 10 minutes.

Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space. Adjust 2-piece caps.

Process for 15 minutes in boiling-water canner.

This recipe yields about 3 pints.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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