Recipe
Appetizer
Salsa 1
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.