Canned Salsa
From rhondalynne 13 years ago
- 3 - 5 hours to make
- Serves 7 - 10 pints
This makes a pretty mild salsa, add more peppers, chili peppers, or cayenne to suit your taste. My family LOVES this! I made 34 QUARTS of it last fall, and it was not NEARLY enough!
Ingredients
- 8 quarts chopped ripe tomatoes, unpeeled shopping list
- 2 - 3 large onions, chopped shopping list
- 5 large green bell peppers, chopped shopping list
- 4 large red sweet bell peppers, chopped shopping list
- 2 - 4 hot banana peppers, chopped shopping list
- 18 oz. tomato paste shopping list
- 1/2 to 3/4 c. brown sugar shopping list
- 1/4 c. pickling salt shopping list
- 2 1/4 c. white vinegar shopping list
- 2 tsp minced garlic (4 cloves) shopping list
- 1 Tbsp. ground cayenne pepper shopping list
- 1 Tbsp. chili powder shopping list
- 1/4 c. lemon juice shopping list
How to make it
- Combine in a large pot.
- Simmer for about 4 hours stirring occasionally until desired thickness. (I have found that if I use Roma or Beefmaster tomatoes, there is practically no simmering needed.)
- Pour into hot sterile jars. Seal with lids.
- Process in a hot water bath, quarts or pints, 45 minutes.
People Who Like This Dish 4
- nerfy_jen Philadelphia, PA
- debb7956 Nowhere, Us
- nicoleburr Nowhere, Us
- Hissie Nowhere, Us
- rhondalynne Lake City, Michigan
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments