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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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For gift giving - this salsa is hot but makes wonderful additions to baskets for the holidays. Recipe source: local newspaper Ingredients:
20 lbs tomatoes, cored, peeled and chopped |
5 cups onions, chopped |
16 hot chili peppers, chopped with the seeds (such as jalapeno, thai or banana peppers) |
4 green bell peppers, cored and chopped (or red bell peppers) |
1/2 lb fresh cilantro, chopped |
10 garlic cloves, diced |
7 cups white vinegar |
4 tablespoons salt |
4 tablespoons sugar |
2 limes, juice and zest of |
Directions:
1. In a large pot over high heat combine all ingredients and boil for 10 minutes.
2. Ladle into sterilized jars.
3. Place jars into boiling water in a hot water bath canner.
4. Process for 15 minutes. Remove to a rack.
5. Let cool on rack for 24 hours.
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