Canned Salsa Recipe

Free Recipe Canned Salsa

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Canned Salsa Recipe

20 c Skinned & chopped vine
-ripened home grown tomatoes
10 c Chopped onions
10 Habanero s or use none for
-mild (Never) (up to 40)
8 Sweet banana peppers;
-chopped & seeded
8 Jalapeno peppers; chopped
5 Cloves of garlic; minced
2 Green bell peppers; seeded &
-chopped
1 Red bell pepper; seeded &
-chopped
2-1/2 c White vinegar
4 tb Chili powder
5 ts Salt
3 ts Cayenne pepper

Canned Salsa Preparation

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@aol.com on Jul 11, 1997

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Canned Salsa?

If you know a better Canned Salsa Recipe please comment below.