1 5 gallon bucket Tomatoes
5 lg Onions
3/4 lb Jalapeno peppers
18 buds Garlic
1/3 c Vinegar
1/3 c Salt
1/2 t Pepper
3 Serrano Peppers
3 lg Green Peppers
5 yellow Chili Peppers
1/2 - 1 T Chili Powder
Scald tomatoes. Remove skin, core and quarter. Drain off excess liquid. In food processor, finely chop peppers, onions and garlic. Add all ingredients and cook uncovered for 2-3 hours until salsa is at your desired consitency. Bottle and process for 30 minutes.
0 Responses
Subscribe to:
Post Comments (Atom)