Recipe
Appetizer
Salsa 2
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 gal. chopped skinned Roma tomatoes | ||
| 4 c. chopped onion | ||
| 2 to 4 green bell peppers, chopped | ||
| 2 c. mild hot peppers or 1 c. banana peppers and 1 c. jalapeno peppers | ||
| 2 tbsp. garlic powder | ||
| 2 tbsp. salt | ||
| ¼ c. sugar | ||
| ½ c. vinegar |
Directions
- Combine tomatoes, onions, bell peppers and hot peppers, garlic powder, salt, sugar and vinegar in a large stockpot. Simmer until thickened, about 3 hours.
- 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.