Canned salsa

Yield: 1 Servings

Measure Ingredient
20 cups Skinned & chopped vine ripened home grown tomatoes
10 cups Chopped onions
10 \N Habanero's or use none for mild (Never) (up to 40)
8 \N Sweet banana peppers; chopped & seeded
8 \N Jalapeno peppers; chopped
5 \N Cloves of garlic; minced
2 \N Green bell peppers; seeded & chopped
1 \N Red bell pepper; seeded & chopped
2½ cup White vinegar
4 tablespoons Chili powder
5 teaspoons Salt
3 teaspoons Cayenne pepper

Squeeze juice out of tomatoes before chopping. Cook all ingredients for several hours to cook down to a thicker consistency. Stir often. Heat jars and lids. Pour salsa into jars and wipe top of jars clean before putting on flats and rings. Tighten down ring and set on towel to cool. Do not distrub for 24 hours. If it did not seal, place in refrig. It can be reheated to try again. Posted to CHILE-HEADS DIGEST V3 #011 by Bigtom3946@... on Jul 11, 1997

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