Mexican Salsa
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Instructions
30 roma tomatoes
3 jalapenos
1 large onion
12 garlic cloves
1 cup cilantro or coriander leaf
2 chipotle chilies
Thanks to Rich at work for all the free tomatoes!!!!!
This turned out too hot for me, makes 7 cups
I would use 1/2 of the chilies
I put up and canned most of it by simmering the final salsa for 15 minutes, then packing into jars in a water bath for 15 minutes. I also added the juice of one lime for more acidity for the canning process.
