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Bumper Crop Red Chili Salsa

  • 1/3 to 2/3 pound fresh jalapeno chilies
  • 1 pound fresh green poblano, pasilla (ancho)
  • or anaheim chilies
  • 12 cups coarsely chopped ripe tomatoes
  • 2 cups coarsely chopped onions
  • 1 cup chopped fresh cilantro (coriander)
  • 1 1/4 cup lemon juice
  • 2 tablespoons minced garlic
  • 2 teaspoons dried oregano leaves
  • 1 - 3 teaspoons salt (optional)

Place jalapeno and poblano chilies in a single layer and slightly apart in a 12 x 15 inch pan. Broil 3 to 4 inches below heat until skins blister all over, about 15 minutes total; turn as needed. Cool. Wearing gloves, pull off and discard skins and stems. Clean and rinse out seeds. Drain and coarsely chop. In a 6 quart pan, combine chilies, tomatoes and juice, onions, cilantro, lemon juice, garlic and oregano. Simmer over high heat uncovered. Reduce heat and simmer for 10 minutes, stirring occasionally. Add salt to taste. To can or freeze, use following directions, or cool and serve. Cooled, canned, or frozen salsa that has been opened can be chilled in airtight containers for up to 10 days. Makes about 14 cups. As salsa is being prepared, place canning rack in bottom of 18 to 22 quart pan. Fill pan 2/3 full of water. Cover and bring to simmer over high heat, about 20 minutes. Wash, rinse drain 8 pint sized canning jars. Heat 7 or 8 jar rings and new lids as manufacturer directs. Ladle hot salsa into jars within 1/2 inch of top (serve or freeze any extra salas). Wipe rims clean. Set hot lids and bands on jars and screw on tightly; don't force. Using tongs, lower jars onto rack in pan. With pan uncovered, bring water to 185F and keep at 180F to 190F for 20 minutes. Lift out jars and set on a towel to cool completedly. Press centers of lids; if they stay down, jars are sealed. Store sealed jars in a cool, dark place up to 2 years; chill any unsealed jars up to 10 days, or transfer to freezer containers and freeze to store longer.

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