Canned Salsa


This salsa has a flavor similar to PaceŽ Picante Sauce. I've been making it
for a couple of years now, and everyone around here loves the stuff. I found
the recipe in Mexican Cooking, a cookbook in the California Culinary Academy's
Easy & Elegant Meals Series (Ortho Books, 1985). 

------------------------------------------------------------------------

5 lbs. tomatoes, peeled and chopped 
2 lbs. fresh jalapeņos, seeded and finely chopped 
1 lb. onions, chopped 
6 cloves garlic, minced 
3/4 cup vinegar 
2 tsp. salt 

Place tomatoes, jalapeņos, onion, garlic, vinegar, and salt in a large pot.
Heat to simmering and simmer 10 minutes. 

Pack into clean, hot pint or half-pint canning jars. Wipe jar rim clean with
a damp cloth. Adjust lids and rings. Seal. Process for 15 minutes in a
simmering hot-water bath. (Begin to count processing time when the water
bath temperature has reached 170 degrees F.) 

Makes 6 to 8 pints.