Skinned & chopped vine ripened home grown tomatoes
10 Tasse
onions chopped
10
Habanero's or use none for mild (Never) (up to 40)
8
Sweet banana peppers; chopped & seeded
8
Jalapeno peppers chopped
5
Garlic cloves minced
2
Green bell peppers; seeded & chopped
1
Red bell pepper; seeded & chopped
2 1/2 Tasse
white vinegar
4 Esslöffel
chilli powder
5 Teelöffel
salt
3 Teelöffel
cayenne pepper
die Zubereitung:
Squeeze juice out of tomatoes before chopping. Cook all ingredients for several hours to cook down to a thicker consistency. Stir often. Heat jars and lids. Pour salsa into jars and wipe top of jars clean before putting on flats and rings. Tighten down ring and set on towel to cool. Do not distrub for 24 hours. If it did not seal, place in refrig. It can be reheated to try again.
