Wednesday, July 11, 2007

Verlie’s Bottled Salsa

½ bushel tomatoes (I know this is farmer talk but a bushel is about a laundry basket half full)
12 green peppers (I have taken out the peppers because our family doesn’t like the green pepper taste)
10 med onions
1 whole garlic
4 C. vinegar
10 jalepeno peppers (This makes mild salsa. The hotter you want it the more jalepenos you put in. Last year Adam wanted it HOT so I put in habenero peppers. Whew!)
3/4C salt
Grind or chop everything.
Bring to a boil then simmer until thick (about 2 -3 hours) Bottle and process in canner at 12 lbs for 20 min.

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