Hot Salsa

By wendyv

Ingredients

• 5 red peppers
• 5 green peppers
• 15 medium onions
• 5 hot red peppers
• 5 hot yellow peppers
• 20 jalapeno peppers
• 1 head of garlic
• 22 cups prepared tomatoes
• 2 1/2 cup white vinegar
• 1 tbsp cumin
• 1 tbsp corriander
• 3 cans tomato paste

Details

Servings 16
Cooking time 7mins

Preparation

Step 1

Remove seeds and coarsley chop green and red peppers.
Coarsley chop onions.
Remove seeds from hot peppers and jalapeno peppers, then finely chop.
Blanch, peel and coarsley chop tomatoes and then measure 22 cups.
Peel garlic cloves and chop finely.
Combine peppers, tomatoes, onions, garlic, tomato paste, vinegar, coriander and cumin in a large stainless steel or enamel pot.
Bring to a boil and reduce heat to low.
Cook, uncovered until salsa boils down, about 6-8 hours. Stir frequently

CANNING SALSA
Ladel salsa into sterilized pint jars.
Fill to within 1/2"of top rim.
Finger tighten jar rings over lids.
Process in canner for 20 min.