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"
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 60
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