Salsa that can be bottled or eaten fresh
Yields
20-25
Ingredients
5 lbs. - about 10 large tomatoes
5 long green chiles
2 bell peppers
3-4 Jalapeno peppers
½ cup apple cider vinegar
12 oz. tomato paste
2 teaspoon. salt
2 canned chipotle peppers in adobo sauce
3 cloves garlic, minced
2 onions, minced
2 teaspoon. chili powder
1-2 tablespoon. fresh cilantro, chopped
1 teaspoon. oregano leaves, crushed
generous grinding of black pepper
Nutritional information
No nutrition information available
Instructions
Roast peppers on grill or under broiler until slimis black. Place them in a large closed paper bag until cool. Remove skins; seed and chop. Slip skins on tomatoes by placing in boiling water for 1½ min. then in ice water for 2 minutes. Chop tomatoes. Place all ingredients in a lrg. pan. Cook until heated through. If canning process them in a water bath for 15 min. for pints.