crockpot SALSA

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Crockpot Salsa

Thanks to Paige Burgan

http://www.arlenewilliams.com/recipes/0999/099905.html

 

· About 25 tomatoes, peeled, cored, and crushed

· 12 cloves, chopped garlic

· 5 tsp. salt

· 3 or 4 medium green peppers, chopped

· 5 onions, chopped

· 5 jalapeno peppers, chopped

· 2 1/2 tsp. chili powder

· 1 1/2 tsp. thyme leaves

· 1 1/2 Tbsp. sugar

· 2 1/2 Tbsp. Worcestershire sauce

· 2 1/2 Tbsp. flour

· 2 1/2 Tbsp. oil, canola is suggested

· 2 1/2 Tbsp. red wine vinegar

In a crockpot combine tomatoes, garlic, salt, green peppers, onions,

jalapeno peppers, chili powder, thyme leaves, sugar and Worcestershire

sauce and mix well. Cook on low heat, covered for 8 to 10 hours.

Remove cover. Increase heat to high and cook 1 additional hour. Add flour,

oil and vinegar and stir well to thoroughly combine for the salsa will

thicken slightly.

Follow canning directions to jar the salsa and process 1/2 and 1-pint jars

for 20 minutes. Makes 7 pints. Enjoy!

 

Happy Cooking!

Jenny M., Moderator

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PS. Roma tomatoes work best since they are more meaty and less watery. JMHO