---------- Recipe via Meal-Master (tm) v8.00

      Title: Super Salsa
 Categories: Sauces, Mexican, Condiments
      Yield: 999 servings

      2 lb Serrano Peppers                   1/4 c  Salt
  3 1/2 lb Roma Tomatoes                     1/4 c  Black Pepper
      1 lb Spanish Onions                      1 lg Head Of Garlic
     24 oz Tomato Sauce                       20    1/2 Pint Canning Jars & Lids
  2 1/2 c  Distilled Vinegar

  Clean and stem the peppers.  Clean and quarter the tomatoes and onions. Use
  a food processor to shred the tomatoes, peppers and onions. Use the largest
  shredding blade and don't worry about a few large pieces. Place in a large
  stock pot.  Puree or press the garlic and add to the pot. Add remaining
  ingredients to the pot along with enough water to keep the mixture from
  burning when heated.  Bring the mixture to a boil. Reduce heat and simmer
  for 10 minutes.  Put salsa into the canning jars and process for 15 minutes
  at a rolling boil (open canning method). This salsa is tasty but quite hot.
  It needs about 3 years to mellow and mature. If you really like food that
  is hot it is edible immediately.
From: R2D2 #3 @1614017
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