Hot Pepper Salsa
Yield
12 jarsPrep
20 minCook
20 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
banana peppers
hot |
|
| 1 | pound |
green bell peppers
|
|
| 2 | each |
onions
large |
|
| 1 | each |
garlic bulb
|
* |
| 64 | ounces |
ketchup
2 bottles |
|
| 1 | pound |
brown sugar
|
|
| 1 | cup |
apple cider vinegar
dark |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
banana peppers
hot |
|
| 453.6 | g |
green bell peppers
|
|
| 2 | each |
onions
large |
|
| 1 | each |
garlic bulb
|
* |
| 1849.6 | ml/g |
ketchup
2 bottles |
|
| 453.6 | g |
brown sugar
|
|
| 237 | ml |
apple cider vinegar
dark |
|
Directions
Grind together peppers, onion and garlic.
Blend together ketchup, brown sugar, and vinegar.
Stir well and boil 20 minutes.
Pack hot and seal.
This BURNS EASILY So keep heat low and stir often prior to canning.
