Salsa 119 Recipe

Ingredients
  • 1/4 bushel Tomatoes (scald, peel and chop)
  • 1 peck Hot Peppers (variety)
  • 2 pounds Sweet Onions (wash and chop)
  • 3 cups Celery (wash and chop)
  • 6 green pepper, seeds removed and chopped
  • 6 Red Pep. (remove seeds and chop)) (large)
  • 1/2 cup lemon Juice
  • 1/2 cup sugar
  • 1 1/2 cups White Vinegar (5%)
  • 3 tablespoons Course Salt
  • 1 tablespoon garlic powder
  • 2 tablespoons coriander
  • 1 tablespoon Cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon sweet basil
  • 2 tablespoons parsley
  • 1 tablespoon cilantro
  • 2 quarts tomato juice
Directions
using gloves, and in a well ventilated area wash, remove seeds, and chop peppers. You can use a food processor or chop by hand (I chop by hand). (Cutting by hand will make salsa chunkier). Mix all ingredients in a large stock pot. Bring to a boil over high heat stirring often so vegetables do not stick. Reduce heat and simmer for (20 - 30) minutes, or until vegetables are cooked to your satisfaction. Ladle into very hot, sterilized jars leaving 1/4" head space, Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Shelf life is one year and, refrigerator life is six months.

+++ For no heat only use sweet peppers, like green or red bell peppers, or sweet banana peppers.+++

+++For mild salsa use 5 -6 jalapeno peppers, 20 sweet banana peppers, and 10 cayenne peppers.+++

+++For Hot salsa use 8 - 10 jalapeno peppers, 20 banana peppers, 10 cayenne peppers, and 2 habanero peppers.+++

+++For extra hot salsa use 20 jalapeno peppers, 20 hot banana peppers, 12 cayenne peppers, and 4 ancho peppers.+++

+++If you remove seeds from peppers the salsa will be milder. If you leave seeds in the salsa it will be hotter.+++

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