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Ingredients
- 2 quarts peeled and blended tomatoes
- 6-8 roasted peeled Anaheim peppers
- 2 large yellow onions
- 3-4 jalapeño peppers
- 2 large cloves garlic
- 1/2 cup white vinegar (or red wine)
- 2 TB salt
- 1 TL sugar
- 1 TB onion salt
- 1 TB oregano
- 1 TB cumin
- 1 TB garlic powder
Details
Preparation
Step 1
Combine and blend everything to desired consistency. Simmer on stovetop for 45 minutes. Then add 1/2 cup cold water mixed with 1 1/2 TB corn starch and cook for another 15 minutes, stirring frequently. Put in containers for freezing or in bottles and process for canning.
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