Preparation:

Chop veg and boil until thick (about three hours) then add 4 T cornstarch and boil for 15 min. The original recipe called for 14 jalapeños, but you should vary with the hottness of the peppers and to your taste.

I cook this salsa in with my brown rice. Quick, easy, and good. My dad put up 60 pints this year!! let me know if you like it.

Servings:
Source: Doug Harder
Submitted by: Recipe Group Member
Date: Oct 19, 1994

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