Peel, seed and dice tomatoes into 1/4-inch size pieces. Remove seeds from dried chilies; place chilies in small bowl. Wear rubber gloves to protect hands. Pour boiling water over chilies just to cover. Secure plastic wrap over bowl and allow peppers to steep for 15 minutes. Drain half the water from chilies. Puree chilies and remaining water in blender for 1 minute or until smooth. Peel and mince garlic.

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes or so until mixture has thickened. Ladle hot salsa into hot jars, leaving 1/4-inch headspace.

Remove air bubbles with a wooden spoon. Put on lids, then tighten bands. Process 15 minutes in a boiling water canner.

This recipe yields about 6 pints.

Suggestion: Add 1 tablespoon olive oil to one pint of salsa before serving.

Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"S(Formatted for MC5): "08-21-2000 by Joe Comiskey - jcomiskey@krypto.net"Yield: "6 pints"



NOTES : Recipe as published in The Capitol-Journal, 08-13-1997
 

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