Recipe - Canned Salsa

20 cup Skinned & chopped vine
ripened home grown tomatoes
10 cup Chopped onions
10 Habanero's or use none for
mild (Never) (up to 40)
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 One half cup White vinegar
4 tablespoon Chili powder
5 teaspoon Salt
3 teaspoon 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. Posted to CHILEHEADS DIGEST V3 #011 by Bigtom3946@aol.com on
Jul 11, 1997