Canned Salsa

I’ve been busy this year putting up our favorite salsa.  My family loves it with chips or on tacos or whatever needs a little extra spice.  I’ve been asked several times for my salsa recipe.  So here it is and I hope you like it.

Brenda’s Canned Salsa

2 gallons tomatoes, chopped

6 large onions, chopped

17 jalapeno peppers, sliced

1/2 gallon yellow banana peppers, sliced

12 teaspoons salt

12 teaspoons sugar

Cook in large pot until flavors are blended and desired consistency is reached.  Pack in jars.  Process by boiling water bath.  Pints-25 minutes, Quarts-35 minutes

Note:  I usually add more hot peppers to taste.  Pretty much whatever I have on hand.  I also use other sweet peppers when I don’t have enough of the banana peppers.  It doesn’t seem to matter.