RECIPE & PHOTO SUBMITTED BY Kim Freshour Burgy a member of our ULTIMATE COUNTRY CANNING AND PRESERVING GROUP on FACEBOOK
Kim’s Green Pepper mild Salsa
remove skins from tomatoes–put in boiling water 1-2 min. remove to cold water.
slip of skins, remove cores and coarse dice.
27 c. diced tomatoes ..put in pan to cook on low
then add;
6c. diced green peppers
3 lg onions diced
Add 1 cup of lemon juice and 1/2 cup brown sugar (optional)
let cook on low low for 1 – 1 1/2 hrs
then add in seasonings
4tbs roasted garlic n bell pepper (mcormicks)
4tbs garlic powder
2tbs onion powder
4 tbs celery seed
4 tbs dried minced onion
1/2c chili powder
1/2c parsley
2tbs itilian herbs..or oregano
ladle in hot jars…water bath 25 min per pint…35 for quarts
This made 18 pints plus 1 quart for the fridge…which is now gone in one day :))
the leftover won’t need water bath if kept in jar in fridge for quick use.
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