Canned salsa

1 Servings

Ingredients

QuantityIngredient
20cupsSkinned & chopped vine ripened home grown tomatoes
10cupsChopped onions
10Habanero's or use none for mild (Never) (up to 40)
8Sweet banana peppers; chopped & seeded
8Jalapeno peppers; chopped
5Cloves of garlic; minced
2Green bell peppers; seeded & chopped
1Red bell pepper; seeded & chopped
cupWhite vinegar
4tablespoonsChili powder
5teaspoonsSalt
3teaspoonsCayenne pepper

Directions

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