Big Tom's Canned Salsa Recipe

• 20 c. vine ripened home grown tomatoes skinned, minced
• 10 c. minced onions
• 10 x Habanero's - (to 40)
• 8 x sweet banana peppers minced, seeded
• 8 x jalapeno peppers minced
• 5 x garlic cloves chopped
• 2 x green bell peppers seeded, minced
• 1 x red bell pepper seeded, minced
• 2 1/2 c. white vinegar
• 4 Tbsp. chili pwdr
• 5 tsp salt
• 3 tsp cayenne pepper

1. Squeeze juice out of tomatoes before chopping.
2. Cook all ingredients for several hrs to cook down to a thicker consistency.
3. Stir often.
4. Heat jars and lids.
5. Pour salsa into jars and wipe top of jars clean before putting on flats and rings.
6. Tighten down ring and set on towel to cold.
7. Don't disturb for 24 hrs.
8. If it did not seal, place in refrigerator.
9. It can be reheated to try again.

tomatoes, onions, sweet banana peppers, peppers, garlic, green bell peppers, red bell pepper, white vinegar, chili pwdr, salt, cayenne pepper

Taken from cookeatshare.com/recipes/big-tom-s-canned-salsa-84475 (may not work)