Matt's HOT Salsa

By Jaymers

Ingredients

• 1 28 oz. can of Diced tomato or 4 fresh tomatoes
• 1 baseball size onion
• 8 jalapenos
• 1 green/red pepper
• 6 banana peppers
• 1/2 cup white vinegar
• 1 tbl spoon sugar
• 1 tbl spoon salt (add to your taste)
• 1/2 tbl spoon garlic powder
• 1 cup water

Details

Servings 4
Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

1. Skin and chop tomato to your liking with a food processor or knife
2. Dice onion and process as desired.
3. Dice jalapenos and process as desired. Leave seeds in for extra spicy.
4. Mix all but peppers. Cook on medium heat until onions are clear.
5. Add peppers, bring mix to a boil and reduce heat to medium low. Cook for 10 -15 minutes.

To can in jars –
1. Place clean jars in the sink full of hot water. Have lids and rings ready along with a small pan of boiling water. 2. Once mix has cooked for 10 minutes remove jars from water, drain/dry.
3. When mix is ready I drop a lid in the boiling water for 1 minute.
4. Fill jar with salsa to just below the neck of the jar. Wipe rim of jar, place lid and hand tighten ring. Flip jar upside down for a couple of second the set upright.
5. Listen for jars to seal, popping noise. Whatever doesn’t seal I place in refrigerator.