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Linda S. Hot Salsa

Kraft Memeber Recipe
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Makes: 28 quarts Total Time: 18 hr
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.
We used 28 green/red peppers (Shepherd). Use a few more red peppers if wanted.
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