Servings and Ingredients
|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|
- 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.