In a food processor: I chopped 1 lge. can tomatoes, onion, green peppers, and *jalapenos to a coarse consistency.
I add this to a large 6-qt. pot and start heating.
Meanwhile, I process the other lge. can tomatoes, chopped green chilis, and all the spices to a coarse consistency and add to the pot. Since I add more chopped *jalapenos I also add the extra (14 oz.) can diced tomatoes, and about 1/3 c. of the *jalapeno liquid (from the jar).
With all the tomatoes, spices, and peppers I let the pot simmer for 45 min. After it cools, you will have approximately 72 oz. of salsa. I freeze 2 (24 oz) jars and have the 3rd (24 oz) to put on my freshly-made tacos!
*Jalapenos- I buy a large jar of sliced jalapenos (because of ease, not having to handle the hot ones!) in a liquid. This recipe makes about 3 times as much as you would buy in a 24 oz. jar at about 1/3 the cost. It tastes as good as the expensive kind
This recipe has been added to the following public cookbooks:
TEX-MEX COOKERY,
Mix-it-up (Make Your Own Mix) Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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