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Zenith Salsa


  • Author: Jenna
  • Yield: 3 to 4 jars 1x
Scale

Ingredients

4 quarts of tomatoes

2 green bell peppers

5 jalapeno peppers

3 1/2 cups of chopped yellow onion

2 tablespoons of cumin

34 tablespoons of garlic powder

1/4 cup of canning salt (I used kosher)


Instructions

Peel the skin off the tomatoes after they’ve boiled in water for a minute. The skin will come off very easily. Chop all the ingredients and mix them in a large pot. Cook on low for 1-2 hours. It will thicken, the longer it cooks.