Salsa

Name: Salsa
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Makes: 6–7 pints, or 48 or More 4-tbsp.-Size Servings
Cuisine: United States
Ingredients: 1 red bell pepper, seeded and chopped; 2 6½-oz. cans tomato paste; ⅔ cup Louisiana Pure Hot Sauce; 4 tsp. white vinegar; 1 tsp. salt; 13 tomatoes, peeled and seeded; 1 or 2 hot peppers, seeded; 1 yellow bell pepper, seeded and chopped; 3 banana peppers, seeded and chopped; 1 large yellow onion, chopped; 1 green bell pepper, seeded and chopped; 1 large red onion, chopped

Preparation info

Difficulty
Easy
Ready in
3 hr 30

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Wilma J. Haberkamp Fairbank, IA

Ingredients

13 tomatoes, peeled and seeded
1 tsp. salt
4 tsp. white

Americas
United States
Starter
Gluten-free
Spicy
Vegan
Light

Method

Combine all ingredients in large bowl and mix well. Ladle into 6-quart, or larger, slow cooker.
Cook on High 1 hour, and then reduce to Low for 2 hours.
Pour into sterilized jars and follow directions from your canner for sealing and preserving.