Salsa (Bernardin - Labrat)
 

-simmer for days if necessary; to check consistency, remove a bit and allow to cool. Taste for spice levels at this time too.

5 lbs Roma Tomatoes
1 can mild green chilies, drained
2 -6 (or more) hot chilies, fresh or dried
1 1/2 cups Spanish onion, chopped (1/2 large)
1 1/2 cups green peppers, chopped (1 large)
1 cup red pepper, chopped (1 small)
3 cloves garlic
5 oz tomato paste (small can)
1 cup vinegar, white
3 tbsp sugar
1 tbsp salt, pickling
2 tsp paprika
3 tbsp cilantro, fresh, finely chopped

1 Blanch, peel, seed and coarsely chop tomatoes; place tomatoes into a large stainless steel or enamel saucepan. Add canned chilies.
2 Pierce hot chilies with a toothpick and add to pot.
3 Add remaining ingredients -- except cilantro; mix well. Stirring occasinally, bring to a boil over medium heat. Simmer, uncovered 1 hour or until to desired consistency.
4 Fill boiling water canner with water. Place 5 clean pint (500 mL) mason jars in canner over high heat.
5 Add cilantro to salsa and continue cooking 15-30 minutes until desired consistency is reached. (See Tips #2) Stir occasionally to prevent sticking. Taste and remove hot chilies when sauce reaches desired 'hot' flavour.
6 Place Bernardin Snap Lids in boiling water; boil 5 minutes to activate sealing compound.
7 Ladle sauce into a hot jar to within 1/2 inch of rim.
If a hot salsa is desired, place 1 thoroughly washed, dried hot chili pepper in jar before filling.
1 Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jare rim to remove any stickiness. Centre snap lid on jar; apply screw band just intil fingertip tight. Place jar in canner. Repeat for remaining sauce.
2 Ensure that jars are completely covered by water. Cover canner; return water to a boil. Process 20 minutes. Remove jars. Cool 24 hours. Check jar seals. Any which have not sealed can be reprocessed by emptying salsa into saucepan, bringing to a boil, then re-bottled using clean jars and new seals. Remove screw bands. Wipe jars, label and store in a cool, dark place.


Servings: 25 (?) Actually, for my family, a pint is only good for one meal!!!
Yield: 5 pints

Posted by Labrat (source: Bernardin)