* Crossposted from: Cooking
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Chili Salsa/Hector
 Categories: Salsa
      Yield: 1 Recipe
 
      1 lb Onions, peeled
      2 lb Hot chili peppers
      5 lb Tomatoes, peeled
      3 ts Salt
    1/2 ts Pepper
      1 c  Vinegar, 5% acidity
MMMMM------------------------PREPARATION-----------------------------
 
  Wear rubber gloves to handle the chili peppers and do not touch your
  face, especially near the eyes. Use a mixture of peppers including
  jalapeno, but don't use habanero, which is far to piquant for this
  recipe.
  
  Finely chop or coarsely grind onion and peppers. Coarsely chop
  tomatoes.
  
  Combine all ingredients in a pot and bring to a simmer. Simmer 10
  minutes.
  
  Pack in clean, hot, pint (or half-pint) jars, leaving one-half inch of
  head space.  Wipe clean the jar rims and threads.  Adjust jar lids and
  seal.  Process in a pressure canner. If using a dial-gauge pressure
  canner, process 20 minutes at 11 pounds of pressure. If using a
  weighted-gauge pressure canner, process 20 minutes at 15 pounds
  pressure.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salsa/Greiner
 Categories: Salsa
      Yield: 8 Pints
 
     16 c  Roma tomatoes, peeled and
           -chopped
      4 c  Green bell peppers
      4 c  Chopped onion
      3 ts Finely minced jalapeno
      2 ts Cayenne
      2 ts Cumin
    1/4 c  -to
    1/3 c  Sugar
      1 c  White vinegar 5% acidity
      1 ts Minced fresh garlic
MMMMM------------------------PREPARATION-----------------------------
 
  Combine all ingredients in a kettle and simmer 1 1/2 hours or until of
  desired consistency.  Transfer to clean, hot pint jars. Seal with
  two-part canning lids. Process in boiling water bath canner for 30
  minutes. Makes 8-10 pints.
  
  Note:
  This recipe is devised with Roma tomatoes and other tomatoes grown for
  cooking. To adapt to juicier, slicing varieties, follow these steps:
  Place chopped tomatoes in kettle and cook three to four minutes to
  release moisture.  Strain and reserve the juices.  Set aside the
  chopped flesh. Boil the tomato juice to reduce by two-thirds. Return
  chopped tomatoes to kettle with the cooked juices.  Add remaining
  ingredients and simmer 1 1/2 hours or until desired consistency is
  reached.  Process as directed
  
MMMMM
... Sincerely yours Gigi
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