Six Pepper Salsa
Ingredients
- 36 cups tomatoes, chopped ⓘ
- 4 cups onions, chopped ⓘ
- 3 poblano peppers, chopped ⓘ
- 3 serrano peppers, chopped ⓘ
- 3 jalapeno peppers, chopped
- 3 banana peppers, chopped
- 3 anaheim chilies, chopped ⓘ
- 3 fingerhot chili peppers, chopped ⓘ
- 24 garlic cloves, minced (about 2 heads)
- 8 teaspoons cumin ⓘ
- 8 teaspoons pepper ⓘ
- 1/2 cup canning salt ⓘ
- 2/3 cup sugar
- 1 1/3 cups apple cider vinegar ⓘ
Instructions
- Combine everything in a LARGE pot and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Ladle hot salsa into hot jars leaving 1/4 inch headspace.
- Wipe jar rim with clean cloth and top with heated two-piece caps.
- Process for 15 minutes in a boiling-water canner.
Nutrition & Diet Analysis (per serving)
376
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).