OK here is one, we just made 80 pints:
15 tomato's
5 jalepeno peppers
4 onions (yellow, white, red)
4 bell peppers assorted colors
4 yellow bannana peppers (sweet)
1 tablespoon of salt
5 cloves of garlic minced
2 habinero peppers
1/4 cup of sugar
3/4 cup of white vinegar
3 6 0z cans of tomato paste
1.2 tablespoon of cumin
1/2 bunch of fresh cilantro
chop all ingredients finely (food processor), bring to a boil and simmer for 1.5 hours, then can according to directions of canning.
this is 1 batch, makes about 12 small canning jars of salsa. I am not a salsa fan, but I love this stuff, this is for a mild recipe, add some more hot peppers for hotter.
to save time, leave the skins right on the tomatoes and chop, you won't even notice them.
Edited by Trophyhunter (08/31/07 04:28 PM)
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