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| Big Tom's Canned Salsa
20 cups of vine ripened home grown tomatoes, skinned, chopped
10 cups of chopped onions
10 Habanero's - (to 40)
8 sweet banana peppers, chopped, seeded
8 jalapeño peppers, chopped
5 garlic cloves, minced
2 green bell peppers, seeded, chopped
1 red bell pepper, seeded, chopped
2 1/2 cups of white vinegar
4 tablespoons of chili powder
5 teaspoons of salt
3 teaspoons of 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 disturb for 24 hours.
If it did not seal, place in refrigerator. It can be reheated to try again.
This recipe yields ??
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6):
"07-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
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