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Big Tom's Canned Salsa
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    Big Tom's Canned Salsa

    Here is our salsa recipe that keeps em coming back for more.

  • 20 cups skinned & chopped vine ripened home grown tomatoes
  • 10 cups chopped onions
  • 10-40 Habanero's or use none for mild.( Never)
  • 8 sweet banana peppers, chopped & seeded
  • 8 jalapeno peppers, chopped
  • 5 cloves of garlic, minced
  • 2 green bell peppers, seeded & chopped
  • 1 red bell pepper, seeded & chopped
  • 2 1/2 cups white vinegar
  • 4 Tablespoons chili powder
  • 5 teaspoons salt
  • 3 teaspoons cayenne pepper
  • 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.

    From: Big Tom
    Posted By:Tom
    http://members.aol.com/bigtom3946 Post Date: Fri, 11 Jul 1997

    *BACK TO CANNING*







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