You may also like
Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 30 to 40 medium tomatoes
- 3 to 4 medium onions
- 3 to 4 bell peppers
- 10 to 20 jalapeno peppers
- 3 Tbsp. salt
- 1 tsp. pepper
- 2 Tbsp. garlic powder
- 2 Tbsp. sugar
- 3/4 tsp. paprika
- 1/3 c. vinegar
Method
- Dip tomatoes in boiling water to remove skins.
- Chop all vegetables and put in large pot or dishpan.
- (I use food processor for peppers.)
- Cook on medium heat for 20 to 30 minutes or until starts to thicken.
- Dissolve 3 tablespoons cornstarch with 1/2 cup water.
- Add to salsa; cook a few minutes longer to thicken.
- Put in hot jars to seal.
- Makes about 14 pints.
