Re: [CH] canning salsa

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I'd also consider grilling some of those chiles & 'maters before putting
them up.  Adds a nice flavor.

I don't think I'd sub ALL the vinegar for citrus though- it might make
for some pretty tart or overly sweet salsa.  

Here's my salsa recipe...

6 Roma tomatoes
4 large New Mex Chiles
1 sweet onion
1 entire garlic bulb
4 large carrots
3 Jalapenos (or hotter if you'd like)
1 sprig Cilantro

Except for the cilantro, put everything on the grill & set to 'scorched
earth'.  Rotate after a few minutes.  Put HEAVY grill marks on the
stuff.  Chop up (after peeling the garlic & eating 1/2 of it straight
;-) & add the cilantro.  Run it through the food processor to the
desired consistency.

To make this a 'canning safe' recipe, strain off most of the juice,
replace with red wine viengar (or cider), through in a dash of citrus
juice, heat as normal & store.

-Jim C
Mild to Wild(R)

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