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Ingredients
- 30-35 tomatoes - scald, peel and chop
- 7 jalapino peppers
- 7 anaheim peppers
- 1 handful cilantro chopped
- 6-8 medium onions chopped
- 1/4 cup sugar
- 1/4 cup salt
- 1 large beet for color (I chop up 1/2 can canned beets)
- 2 tsp cumin or to taste
Details
Servings 11
Preparation
Step 1
Cook over low heat until it cooks down about 2 inches. Add 1 cup vinegar just before putting in bottles. Put in clean bottles, cold pack pints for 20 min.
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