Hot Salsa


Photo: flickr user debaird™
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Ingredients

4 quarts tomatoes, peeled & coarse chipped
1 Sweet onion, finely chopped
1 cup Bell pepper, finely chopped
1 Sweet banana pepper (no seeds), finely chopped
1 cup Or less jalapeno pepper (about 5), finely chopped
1 cup White vinegar
3 tablespoons Canned salt
1/2 cup Sugar
2 teaspoons Oregano
9 tablespoons Cornstarch mixed with 9 tbsp. warm water

Preparation

1
Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow 20 minutes. Slowly add cornstarch liquid. Boil 10 minutes. Put in jars and process 15 minutes or freeze.
2
Makes about 13 pints.
.

Tags:

canning
salsa
vegetable

Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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