Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 lb Jalapeno -- up to 2/3 lb
1 lb Anaheim or Poblano or New
Mex chile
12 c Tomatoes -- coarsely chop
2 c Onion -- coarsely chop
1 c Cilantro -- chopped
1 1/4 c Lemon juice
2 tb Garlic -- minced
2 ts Oreagno -- dried
1 ts Salt -- up to 3 ts,
Optional

Place chiles in a single layer in a shallow pan. Broil 3 to 4 inches
from heat to blister. Turn, blister other side and put in paper bag.
Close bag and let steam 20 minutes. Remove skin and seeds and chop
chile. [Remember to wear gloves for this, otherwise you will pay with
Hunan hand.]

Combine all ingredients and heat on high about 10 minutes. Reduce
heat to simmer and cook another 10 minutes. Cool and freeze or put
hot salsa in hot sterile jars. Process jars according to the
timetable given with your canner.

Makes 14 cups.

Recipe By : J. Hassell

From: La Parilla The Mexican Grill By R

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