 |
|
|
|
|
|
| |
| INGREDIENTS |
- 14 cups tomatoes, peeled and cut in small chunks
-
3 cups onions, chopped fairly fine
-
2 cups chopped green peppers
-
Mix together in a large bowl.
-
1/2 cup vinegar
-
2 tablespoons salt
-
1 cup tomato juice or juice that collects from the chopped vegetables
-
11/2 teaspoons cumin
-
1/2 to 1 tablespoon chili powder
-
1 tablespoon garlic salt
-
1/3 cup sugar
-
5 tablespoons clear jello
-
1 to 5 jalapeño peppers (depends how hot you want it)
|
| INSTRUCTIONS |
Place all ingredients in blender and puree. Pour over veggies and mix well. Fill jars. To can, fill canner with cold water, place filled jars inside, and bring water to a boil; after 10-15 minutes, remove from canner and let cool.
Note: This salsa is delicious even before it’s canned. |
| |
|
|
|
|
|
|
|
|
|
|
|
|