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Mild Chile Salsa
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3-1/2 pounds tomatoes, cored and quartered
2 Anaheim chiles, stemmed and seeded
1 large onion, quartered
1 clove garlic
3/4 cup sugar
1 tbl. salt
1-1/2 cups cider vinegar
3/4 tsp. each ground cinnamon and cloves
1/2 tsp. ground ginger
In a large blender or food processor, whirl tomatoes, chiles, onion, and
garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves and ginger.
Cook over low heat, stirring often, until thickened and reduced to 1 quart
(about 1 1/2 hours). Let cool. Makes 1 quart
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