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Linda S. Hot Salsa

18 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Wash all tomatoes & peppers. Chop tomatoes and onions in food processor. Dice all the other vegetables by hand.
2
Divide between two canning pots and simmer 18-24 hours.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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