Canned Salsa |
Course : Salsas
Source: Arla Liebmann |
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Ingredients:
1 Cup Anaheim Peppers |
5 large Jalapeno Peppers |
1 Cup Bell Peppers |
10 Cup Tomatoes |
2 Cup Onion, chopped |
2 tablespoons Salt |
1/2 teaspoon Pepper |
1/2 Cup Sugar |
1 tablespoons oil |
1/2 Cup White Vinegar |
1 Cup Anaheim Peppers |
5 large Jalapeno Peppers |
1 Cup Bell Peppers |
10 Cup Tomatoes |
2 Cup Onion, chopped |
2 tablespoons Salt |
1/2 teaspoon Pepper |
1/2 Cup Sugar |
1 tablespoons oil |
1/2 Cup White Vinegar |
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Preparation / Directions:
Finely chop all peppers omitting seads. Peel and chop tomatoes. Combine all ingredients except vinegar. Cook for 1 hour. Add vinegar. Cook for 1 hour. Put in pint jars and process in hot water bath for 30 minutes. Makes 7 pints.
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