Recipe for Big Toms Canned Salsa

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Yield:

Ingredients:

Amount	Ingredient
20 cup	vine ripened home grown tomatoes skinned, chopped
10 cup	chopped onions
10 x	Habaneros - (to 40)
8 x	sweet banana peppers chopped, seeded
8 x	jalapeno peppers chopped
5 x	garlic cloves minced
2 x	green bell peppers seeded, chopped
1 x	red bell pepper seeded, chopped
1/2 cup	white vinegar
4 tbl	chili powder
5 tsp	salt

Instructions:

Instructions: 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 disturb for 24 hours.

If it did not seal, place in refrigerator. It can be reheated to try again.

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