Friday, February 24, 2012

Mexican Salsa

30 roma tomatoes
3 jalapenos
1 large onion
12 garlic cloves
1 cup cilantro or coriander leaf
2 chipotle chilies

Thanks to Rich at work for all the free tomatoes!!!!!

Make around 7 cups

I put up and canned most of it by simmering the final salsa for 15 minutes, then packing into jars in a water bath for 15 minutes. I also added the juice of one lime for more acidity for the canning process.

Thank you for watching!

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