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7/22/04 - Betty's Country Salsa

By: Chef Yancy Roush
By: Chef Yancy Roush

Ingredients

Betty's Country Salsa

  • 2 gallons banana peppers
  • 44 ounces of ketchup
  • Salt and pepper to taste
  • 2 teaspoons paprika
  • 2 garlic cloves (minced)
  • 2 cups vinegar
  • 2 cups sugar
  • 2 cups Crisco oil



Directions

Soak peppers overnight in salt water. In medium size saucepan mix together ketchup, salt, pepper, garlic, vinegar, sugar and Crisco oil. Bring to simmer and let simmer for approximately 5-10 minutes. Cut and place peppers into sterilized jars. Pour hot ingredients into jars of peppers.



Process water bath for 10 minutes.



Cans store in cool place for up to 12 months.



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