3~Chile Salsa

This flavorful salsa uses Jalapeños, Serranos and dried Japanese chiles. I've been canning this salsa for years. It's so easy to make and you can easily adjust the heat level to suite your families liking.

You need:

4-5# Roma tomatoes

1-1/2 large white onion peeled and quartered

1 garlic head or 3 tbls. Dehydrated

3 large Jalepeños, seeded for less heat

4 Serranos, seeded 

7-9 dried Japan chiles

1 bunch of cilantro

1/2 c. Red Wine Vinegar

2 tsp salt

                   ~~~~~~~~~

Place tomatoes, onion, chiles and garlic in a large stockpot and cook till they are tender. In batches process them in a blender or processor, adding a little cooking water to each batch. Drain the remaining cooking water and catch any garlic that hasn't been processed and add to last batch. Wash and chop off just the leaves and add them to the last batch of tomato/chile mixture. Blend until all are processed to a fine mince. Mix all together and you are ready to jar it up. 

Process in a hot water bath for 15 minutes. When done remove to a draft free area to cool. Remembering to check the seals when the jars have cooled.

      Now to enjoy some of  the salsa.