Kathi--

Thanks loads. Sounds delicious -- just what I was looking for to use up the
remains of my garden.

A question -- perhaps a stupid one. This recipe is from a Canadian
cookbook. Do I need to convert any of the measurements to USA ones?
Normally I'd figure it all comes out in the wash -- everything in Canadian
cups vs. everything in US cups and the ratios are the same. But I'll
probably use the maximum amount of peppers and am a tad worried that the
lime juice may not then provide enough acidity.

I know -- I could just add a tad more lime juice. But I really don't want
the salsa to end up more acidic than it needs to be.

Or am I confused and Canadian cup measurements are now the same as US ones?

Anny

"Kathi" > wrote in message
m...
> as per request...
>
> 7 cups chopped green tomatoes, about 3.5 lbs
> 5-10 jalapeno or scotch bonnet peppers, finely chopped
> 2 cups finely chopped red onion, about 1 large
> 2 cloves garlic, minced
> 1/2 cup lime juice
> 1/2 cup chopped cilantro
> 2 teaspoons cumin
> 1 teaspoon oregano
> 1 teaspoon each, salt and black pepper
>
> Wash, core, seed and coarsley chop tomatoes, drain off excess liquid.
> Measure 7 cups into a large stainless steel saucepan; add peppers,
> onion, garlic and lime juice. Bring to a boil. Stir in cilantro,
> cumin, oregano, salt and pepper; simmer 5 minutes. Remove from heat.
> Ladel in to hot sterilized jars to within 1/2 inch headspace. BWB 250
> ml jars for 15 minutes, 500 ml jars 20 minutes.
>
> From 2003 Bernardin Guide to Home Preserving.
>
> I haven't tried it yet, but it sounds good, and smelled good too.
>
> Kathi