[Ribsfate] Recipe Box > Tomato/Green Chile Salsa
Summary
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Recipe Details
| Name: | Tomato/Green Chile Salsa |
| Categories: | |
| Source/Url: | New Mexico State Universtiy |
| Prep Time: | 60 |
| Cook Time: | 60 |
| Servings: | 5 |
| Instructions: | Combine all ingredients in a large sauce pan and heat, over medium-high heat, stirring frequently until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2 inch head space. Adjust lids and process in a boiling water canner for 15-20 minutes. Remove and let stand for 12 hours(or overnight) before refrigerating. If you don't wish to can the salsa refrigerate immediately after ladling into pint jars and consume within 2-3 weeks. |
Ingredients
| Amount | Ingedient | Note |
|---|---|---|
| 6 item | Garlic cloves | |
| 1/2 teaspoon (tsp) | Ground cumin | |
| 1 item | Jalapeno Pepper | |
| 3/4 cup (cp) or (c) | Onion | |
| 2 teaspoon (tsp) | Oregano leaves | |
| 3 cup (cp) or (c) | Pepper | |
| 1 1/2 teaspoon (tsp) | Salt | |
| 3 cup (cp) or (c) | Tomato | |
| 1 1/2 cup (cp) or (c) | Vinegar |
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