Oh so good Slow Cooker Salsa. I LOVE mine SPICY!
2 sm cans tomato paste
2/3 cup hot sauce
2 TB white vinegar
1 bunch green onions, chopped
1 each yellow, red and green bell pepper, seeded and chopped
4 jalapeños, chopped(seeds in or out for you heat preference)
1 Anaheim pepper, seeded and chopped
2 banana peppers, seeded and chopped
1 large white onion, chopped
1 large red onion, chopped
1 small bunch cilantro
4 cloves garlic, minced
salt to taste
I add about 1.5 tsp chipotle powder too
More peppers to taste....I got some green hot peppers....dont know what exactly they are but they do have a lovely kick!!
Oh and for this batch I could not find a decent yellow bell so I used a lilac bell instead
Toss gently and set to low
Cook for 4-6 hours
I run my immersion blender through it to break up the large chunks.
Ladle into clean pint jars(you can do quarts, I prefer pints) and can with your preferred method!!
I got 5 and 1/2 pint jars
***Tomato Peeling Tip:
Place the tomatoes in boiling water for 45 seconds, then remove and immediately place in ice water.
Proceed with peeling and watch those skins slip right off!