Big Tom's Canned Salsa
Source of Recipe
internet
List of Ingredients
20 cups vine ripened home grown tomatoes ; skinned chopped
10 cups chopped onions
10 Habanero's - to 40
8 sweet banana peppers chopped seeded
8 jalapeño peppers chopped
5 garlic cloves minced
2 green bell peppers seeded chopped
1 red bell pepper seeded chopped
2 1/2 cups white vinegar
4 tablespoon chili powder
5 teaspoons salt
3 teaspoons cayenne pepper Recipe
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 disturb for 24 hours.
If it did not seal, place in refrigerator. It can be reheated to try again.
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