In a 6 quart pot of boiling water, blance tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve , it you'd like, for another use. Do not overcook and allow tomatoes to remain chunky.
In 2 quarts of boiling, salted water, add chopped bell peppers, celery, jalapenos, garlic, green chiles and cook until all ingredients are tender. Drain and add vegetables to tomatoes
Add salt, oregano, pepper and cilantro. Simmer gently for 15 minutes.
Hot pack the salsa in clean pint jars. Follow manufacturers suggestions on preparing lids and jars for proper sealing.
Originally Submitted
10/20/2008
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