posted by SHARON 07-20-98 4:12 PM
Mild Tomato Salsa
4 cups chopped, seeded and peeled tomatoes
1 cup chopped onion
2 cans (4 oz. each) seeded mild green chilies, chopped
4 teaspoons olive oil
1 teaspoon fresh lime juice]
1 teaspoon salt or to taste
1 teaspoon crushed oregano
l teaspoon ground cumin
2 teaspoons white vinegar
1 to 2 large cloves garlic, minced or pressed
2 teaspoons fresh chopped cilantro
In large bowl, combine all ingredients and mix thoroughly.
Let stand in refrigerator for at least one hour to develop flavor.
May be frozen in clean, tightly sealed containers, leaving 1/2 inch head room, up to four months.
To can, place all ingredients in large, heavy pot; bring to a boil, reduce heat, cover and simmer five minutes. Pack immediately in hot sterilized pint jars, leaving 1/4 to 1/2 inch head room. Seal jars and process in pressure canner at 10 pounds pressure for 40 minutes for pints.
Makes about three pints salsa.
From Detroit Free Press Tower Kitchen
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