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"It took me 3 years and many tries to ideal this salsa recipe. Everyone says it's successful."
- 1 massive onion, diced
- 10 large tomatoes, peeled and chopped
- 2 big inexperienced bell peppers, diced
- 1 large pink bell pepper, diced
- 2 Anaheim chile peppers, diced
- 2 banana peppers, diced
- four fresh jalapeno peppers, diced
- 1 (28 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1/four cup white vinegar
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 half teaspoons Italian seasoning
- 2 teaspoons salt
- 2 tablespoons cornstarch
- 1/4 cup water
|Prep : 30M||Cook : 192M||Ready in : 2H|
- In a big pot, mix the onion, tomatoes, inexperienced bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir inside the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce warmth to low, and simmer 1 hour.
- Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water tub 15 mins. Store unsealed jars within the refrigerator.
- For greater records on canning fresh salsa, contact your local university or county extension carrier.
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