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KC: Salsa, Picante - pareve

Posted by : Alan Boles

  5        lb                   tomatoes
  1                             chilies, hot (2-6); chopped
  1        large                onion; chopped
  1        large                bell pepper, green; chopped
  3                             garlic cloves; minced
  2/3      cup                  tomato paste
  3/4      cup                  vinegar, white
  3        tablespoon           sugar
  1        tablespoon           salt, pickling
  2        teaspoon             paprika - optional --
  2        teaspoon             cilantro; finely chopped

 Blanch tomatoes.  Chop peppers and onion, bring to boil, then simmer
 1/2 hour. Add cilantro and cook another 1/2 hour Notes: Pour into hot
 sterilized jars. Boil lids 15 - 20 minutes. After blanching tomatoes,
 add only tomatoes, do not add all the tomato juice, otherwise you
 will end up with a thin(runny) salsa. You can double & triple this
 recipe and it will turn out real nice .

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