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Receta B. J.'S Blueribbon Salsa

by CookEatShare Cookbook

Ingredientes

1/2 full canner-ripe tomatoes (cut in 1/4's) 4 lg onions (1/8's) 4 lg. green bell peppers (1/8's) 4 red bell peppers (1/8's) 10 jalepeno peppers (wear gloves to chop)

2 diced cloves of garlic 2 c. apple cider vinegar 4 T pepper 2 T salt Lotsa Mexican spices

Direcciones

1. Cook down for 2-3 hrs. Drain half, then add in Mexican spices and 2 big cans of tomato paste. (You can blend mix.) Water bath for 20 min in pint jars.

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