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Shelly’s Homemade Salsa
Canning tips

This salsa recipe is a favorite among our family and friends. To heat it up, I use 6 unseeded jalapeno peppers per batch. I also like to mix in yellow banana peppers and I use different varieties of tomatoes for more flavor. To double or triple this recipe, adjust the cooking time, as needed. For thick salsa, continue cooking past the recommended time until the liquid is reduced. You can use a few cherry or Roma tomatoes, but they have less acid, so other varieties are necessary, too. 2 quarts of tomatoes (6-7) blanched and skinless 1 large or 2 small green peppers, seeded and chopped 1 large onion, chopped 1-2 jalapeno peppers, seeded and chopped (keep the seeds to a hotter salsa) 3/4 cup white vinegar 1/4 cup sugar 1 teaspoon garlic salt 1 teaspoon kosher salt Dash chili powder 1 teaspoon seasoning salt

Mix ingredients in a large pan and cook 1-1/2 to 2-1/2 hours, depending on the thickness desired. Stir frequently so salsa doesn’t burn. Boil slowly on low to medium heat. Process jars, fill and seal.