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Name: Basic Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 12 Jalapenos; diced fine; 12 Serranos; diced fine, (our; 8 cl Garlic; minced; 4 oz Lime juice; we use bottled; Powdered celery leaves; 4 c Diced red onions; Kosher salt & fresh pepper; 16 c Peeled tomatoes; diced into; Fresh Cilantro chopped; 4 c Diced bell peppers

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INGREDIENTS

12 Jalapenos; diced fine
12 Serranos; diced fine, (our
8 cl Garlic; minced
4 oz Lime juice; we use bottled
Powdered celery leaves
4 c Diced red onions
Kosher salt & fresh pepper
16 c Peeled tomatoes; diced into
Fresh Cilantro ; chopped
4 c Diced bell peppers

Servings

INSTRUCTIONS

If the taste of cilantro isnt for you, we have used Italian parsley when cilantro wasnt available. Different flavor, but still good. I include a few orange, white and yellow tomatoes for both color and because they seem to thicken the salsa a bit. After chopping, add some kosher salt, mix, then drain off the liquid and slowly simmer it to about 1/3 of its original volume, stirring often and watching carefully (Ive burned it a couple of times). Add the cooked down juice back to the tomatoes. Mix it all together, adjust quantities and the spices. If more heat is needed, I add hab sauce. Let it mellow and merge for a day or two in the fridge. I have trouble waiting that long... If we can it, we pressure can pints at ten pounds for 25 minutes. Ive rambled on long enough, yes? Hobby Farmer FROM: Chile-Heads Digest & Mailing List Posted to MM-Recipes Digest by "Rfm" on Aug 09, 98,

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Basic Salsa

12 Jalapenos; diced fine
12 Serranos; diced fine, (our
8 cl Garlic; minced
4 oz Lime juice; we use bottled
 Powdered celery leaves
4 c Diced red onions
 Kosher salt & fresh pepper
16 c Peeled tomatoes; diced into
 Fresh Cilantro chopped
4 c Diced bell peppers

If the taste of cilantro isnt for you, we have used Italian parsley when  cilantro wasnt available. Different flavor, but still good.    I include a few orange, white and yellow tomatoes for both color and  because they seem to thicken the salsa a bit. After chopping, add some  kosher salt, mix, then drain off the liquid and slowly simmer it to about  1/3 of its original volume, stirring often and watching carefully (Ive  burned it a couple of times). Add the cooked down juice back to the  tomatoes.    Mix it all together, adjust quantities and the spices. If more heat is  needed, I add hab sauce. Let it mellow and merge for a day or two in the  fridge. I have trouble waiting that long...    If we can it, we pressure can pints at ten pounds for 25 minutes.    Ive rambled on long enough, yes?    Hobby Farmer    FROM: Chile-Heads Digest & Mailing List    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98,

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 1 Servings

Calories: 60
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 161.8mg		6 %
Potassium 160.4mg		4 %
Total Carbohydrate 13.2g		4 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 12.4g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 60

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