Servings and Ingredients
|25 c. chopped peeled tomatoes|
|2 tbsp. canning salt|
|6 clove(s) garlic, chopped|
|2 c. chopped hot peppers|
|2 c. chopped green bell peppers|
|3 c. chopped onions|
|½ c. sugar|
|1 c. vinegar|
- Combine tomatoes and salt in a nonreactive bowl. Refrigerate for several hours.
- Transfer tomatoes to a large stockpot and stir in garlic, hot peppers, green bell peppers, onions, sugar and vinegar. Bring to a boil and boil 30 minutes.
- Ladle hot salsa into hot, sterilized canning jars, leaving 1/4-inch headspace. Adjust two-piece canning caps. Process for 15 minutes in a boiling water canner.