3 teaspoons cayenne pepper
Peel tomatoes by pouring boiling water over a sink full. Squeeze as much
juiceout of tomatoes as you can before chopping. Cook all ingredients for
several hours to cook down to a thicker consistency. Stir frequently to keep
from burning or sticking to the bottom. Keep partially covered. Heat jars
and lids. Pour salsa into jars and wipe top of jars clean before putting on
heated flat and ring. Tightened down using towels or hot pads. Let set
overnight before moving jars. If not sealed, place in refrig. Can be
reheated and try again.
This is a basic recipe if you like a little
heat, which we all do. I find that 40 habs is just about right. You can add,
subtract or change just about anything
except the vinegar unless you are cutting the recipe in half.
Posted By: shade, Via:Chile Head Mailing List
Post Date: Sun, 21 Sep 1997
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