* Note: To peel and section an orange, first remove the peel and pith (the bitter white portion beneath the skin), using a small serrated or paring knife. Section the orange by cutting into each section and lifting out the segment. Squeeze the juice from the remainder of the orange over the sections to keep them moist.

To make salsa: In large stock pot, combine tomatoes, onions, lemon juice, pepper, cilantro, garlic, sugar and salt. Bring to a boil. Reduce heat. Boil gently for 20 to 30 minutes. Taste. If salsa is too spicy, add more sugar. Stir in oranges and juice. Return to a boil. Cook 5 minutes longer.

To can salsa: Immediately ladle salsa into hot, sterilized 4-ounce canning jars, leaving 1/4-inch head space. Adjust lids. Process in boiling-water canner for 30 minutes.

This recipe yields 24 four-ounce jars.

Comments: If you don't want to pull out the canning equipment, make only a small batch and keep it in the fridge for up to a week.

Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"S(Formatted for MC6): "07-14-2001 by Joe Comiskey - jcomiskey@krypto.net"Yield: "24 four-ounce jars"


NOTES : Recipe originally from Cree Sherman, a culinary-arts instructor at the Disney Institute in Florida, as published in the Pioneer Planet, 08-06-2000


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