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Habanero Salsa For Canning Recipe

by Global Cookbook

Ingredients

20 c. Skinned & minced home grown vine ripened tomatoes 10 c. Minced onions 40 x Habaneros 8 x Sweet banana peppers, minced & seeded 8 x Jalapeno peppers, minced 5 x Cloves of garlic, chopped

2 x Green bell peppers, seeded & minced 1 x Red bell pepper, seeded & minced 2 1/2 c. White vinegar 4 Tbsp. Chili pwdr 5 tsp Salt 3 tsp Cayenne pepper

Directions

1. 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 hrs to cook down to a thicker consistency. Stir frequently to keep from burning or possibly 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 possibly warm pads.
2. Let set overnight before moving jars. If not sealed, place in refrig. Can be reheated and try again.
3. This is a basic recipe if desired a little heat, that we all do. I find which 40 habs is just about right. You can add in, subtract or possibly change just about anything except the vinegar unless you are cutting the recipe in half.

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