RED CHILI SALSA
1/3 to 2/3 lb. fresh jalapeno chilies 1 pound fresh green poblano, pasilla (ancho) or anaheim chilies 12 c. coarsely chopped ripe tomatoes 2 c. coarsely chopped onions 1 c. chopped fresh cilantro (coriander) 1 1/4 c. lemon juice 2 Tbl. minced garlic 2 tsp. dried oregano leaves 1 - 3 tsp. salt (optional)Place jalapeno and poblano chilies in a single layer and slightly apart in a 12 x 15 inch pan. Broil 3 to 4 inches below heat until skins blister all over, about 15 minutes total; turn as needed. Cool. Wearing gloves, pull off and discard skins and stems. Clean and rinse out seeds. Drain and coarsely chop.
In a 6 quart pan, combine chilies, tomatoes and juice, onions, cilantro, lemon juice, garlic and oregano. Simmer over high heat uncovered. Reduce heat and simmer for 10 minutes, stirring occasionally. Add salt to taste. Ladle hot salsa into hot sterilized canning jars. Wipe rims and threads with a damp cloth and seal. Process in hot water bath for 15 minutes. Yields approximately 14 cups.
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