Found this in Southern Living almost 20 years ago and made it a
couple of times before I started looking for a salsa recipe. It’s
pretty good, but I ended up adding some tomato sauce for a
consistency that better suited me.
Servings: Yields 13 - 16 pints
Eight 29 ounce cans of whole tomatoes
11 green onions
4 fresh jalapenos (for a hotter sauce) OR
4 canned jalapenos (for a milder sauce)
1/2 cup red wine vinegar
1/4 cup chili powder
2 Tbsp. garlic powder
1 Tbsp. vegetable oil
2 tsp. cayenne pepper
1 tsp. salt
(I added tomato sauce too)
In food processor, pulse tomatoes, onions, and peppers until coarsely chopped (do in batches).
Combine results with remaining ingredients in a large pot. Bring to a boil over medium heat. Reduce heat to low, simmer uncovered 30
minutes. Pour hot sauce into hot jars, leaving 1/2″ headspace. Remove air bubbles, wipe jar rims, cap. Process in boiling water bath 20
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