2 14.5oz Cans Diced Tomato’s
4 28oz Cans Crushed Tomato’s
1 29oz Can Tomato Sauce
1 6lb 3oz Can Chopped Green Chilies
1 23oz Can Fire Roasted Jalapeno’s
4 Large Onions Coarsely Chopped
16 Green Onions Thinly Sliced
6 Celery Stalks Chopped
6 Large Cloves Garlic Minced
1/2 Tsp. Salt
1 Tbs. Pepper
1/2 Tsp. Cayenne Pepper
1 Tbs. Granulated Garlic
2 Tbs. Sweet Leaf Basil
1 Tbs. Leaf Oregano
1 Tbs. Cilantro
3 Tbs. Cider Vinegar
Place all ingredients in large stainless steel bowl, Mix well. Let
stand at room temperature for 24
hrs.
Prepare canning jars, Put lids in very warm water.
Place Salsa in large Metal pot (no aluminum)
heat on stove at medium temperature for 20 minutes. Fill jars with
Salsa to 1/2" from top. Place
jars in canner in boiling water. Place lids on jars and sit rings over
top of jars. Boil 20 minutes,
remove jars place on towel and tighten rings. Let cool naturally to
seal lids.
Then ENJOY!!!!!!!
