Recipe of the Week - Easy Canned Salsa

July 2nd, 2013

Ingredients

• 6-28 oz cans of Tomatoes
• 1 Medium Onion
• 2 Anaheim Peppers
• 3 Jalapenos
• 1 Large Green Pepper
• 2 tbsp. Minced Garlic
• 2 tbsp. Sugar
• 2 tsp. Salt
• 1 tbsp. Chili Powder
• 1/4 Cup Vinegar

Directions

Peel, core and chop vegetables to desired consistency. Remove seeds of peppers if desired. Pour into large kettle and cook until vegetables are tender. Put in hot jars and top with lids that have been heated in water. Screw rings on and place in dishwasher. Run your dishwasher on normal cycle. When done remove jars and place upside down on cabinet to cool.

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