Makes:
28 quarts
Total Time:
18 hr
Submitted by:
Category:
Appetizers
Sub Category: Mexican Dips
what you need
- 1 bushel Roma tomatoes
- 36 hot banana peppers
- 14 sweet green peppers
- 14 sweet red peppers
- 20 small cooking onions
- 4 heads celery
- 18 jalapeno peppers
- 5 cups white vinegar
- 10 tablespoons pickling salt
make it
Wash all tomatoes & peppers. Chop tomatoes and onions in food processor. Dice all the other vegetables by hand.
Divide between two canning pots and simmer 18-24 hours.
Before canning skim off extra liquid. (Can liquid as well and use as soup stock.) Ladle into pint or quart jars and process in a boiling water bath for 30 minutes. Check seals and store in dark cool place.
Notes
We used 28 green/red peppers (Shepherd). Use a few more red peppers if wanted.
