Six Pepper Salsa


Photo: flickr user hilcias78
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Ingredients

36 cups tomatoes, chopped
4 cups onions, chopped
3 poblano peppers, chopped
3 serrano peppers, chopped
3 jalapeno peppers, chopped
3 banana peppers, chopped
3 anaheim chilies, chopped
3 fingerhot chili peppers, chopped
24 garlic cloves, minced (about 2 heads)
8 teaspoons cumin
8 teaspoons pepper
1/2 cup canning salt
2/3 cup sugar
cups apple cider vinegar
2 cups cilantro, chopped

Preparation

1
Combine everything in a large stockpot and bring to a boil.
2
Reduce heat and simmer for 10 minutes.
3
Ladle hot salsa into hot jars leaving 1/4 inch headspace.
4
Wipe jar rim with clean cloth and top with heated two-piece caps.
5
Process for 15 minutes in a boiling water bath canner.

Tools

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Tags:

Brazil
salsa
canning
Fruit

Yield:

8.0 servings

Added:

Monday, November 30, 2009 - 6:22pm

Creator:

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