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Prep Time: 180 Minutes Cook Time: 240 Minutes |
Ready In: 420 Minutes Servings: 4 |
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This is a great recipe, it has been passed to many people who have tried it and what a good recipe to can. Especially one that doesn't need a pressure canner. This makes a medium to mild salsa, it is less spicy when it cools. Add more peppers if you like it really hot. Ingredients:
8 quarts chopped tomatoes (no need to peel) |
2 large spanish onions, chopped |
5 large green peppers, chopped |
4 large red peppers, chopped |
2 banana peppers, chopped |
3 (5 1/2 ounce) cans tomato paste |
3/4 cup brown sugar, packed |
4 tablespoons pickling salt |
2 1/4 cups white vinegar |
4 cloves garlic, minced |
1 tablespoon paprika |
1 teaspoon chili powder |
1/4 cup lemon juice |
banana peppers or jalapeno pepper (more or less) (optional) |
Directions:
1. Combine in a large pot.
2. Simmer for about 4 hours stirring occasionally.
3. sometimes I let it sit all night and re-boil in the morning then can, makes it thicker to pour into hot sterile jars and process in a hot water bath for 45 minutes.
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