7/22/04 - Betty's Country Salsa
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7/22/04 - Betty's Country Salsa

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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