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Salsa with Anahiem Peppers
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Recipe Information
For canning


Serves/Makes:5 half pints

  • 5 cups (1175 ml) peeled and chopped tomatoes
  • 1 cup (225 ml) finely chopped Anaheim chilies
  • 1/2 finely chopped yellow onion
  • 1/2 cup (125 ml) finely chopped green onion
  • 1/3 cup (80 ml) seeded and minced jalapenos
  • 1/2 cup (125 ml) white vinegar (5% acidity)
  • 1 tbsp (15 ml) minced garlic
  • 2 tsp (10 ml) to 3 tsp (15 ml) chopped fresh cilantro
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) Tabasco
  • 1 tsp (5 ml) oregano
  • Prepare jars and lids for canning.
  • Place all ingredients in large pot and bring to boil.
  • Simmer 5 minutes.
  • Ladle salsa into jars, leave 1/2 inch headspace.
  • Wipe rims.
  • Attach lids.
  • Process in boiling water canner for 15 minutes.
You cannot safely change any of the ingredient amounts listed, other than the Tabasco, cumin and oregano. This is a mild salsa. For hotter salsa, increase Tabasco.

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