Ingredients
14 cups tomatoes (peeled, chopped and drained)
3 cups chopped onion
½ cup chopped chili peppers (or more if you want it HOT)
1–3 cups green, yellow and red sweet peppers, chopped
8–10 cloves garlic, minced
1 cup tomato sauce
1 cup ketchup
¾ cup vinegar
10 tablespoons cornstarch or Therm-Flo
2½ tablespoons salt
1 tablespoon chili powder
1½ teaspoons ground cumin
Directions
Customize this salsa (from the “Simply in Season” cookbook) to your taste by adjusting the number and types of peppers you use. — Amy
Combine tomatoes, onion, peppers and garlic and set aside. Combine other ingredients and cook until sauce is thick and a clear dark color.
Add combined vegetables to sauce and stir well.
Ladle into hot sterilized pint jars to within ½ inch of top, seal with new sterilized lids, and process full jars in boiling water bath for 35 minutes.
Recipe Courtesy Of
Amy Ney
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