- 8
- 90 mins
- 105 mins
Ingredients
- 6 lbs. tomatoes
- 3 large green peppers, chopped
- 3 large onions, chopped
- 2 cups white vinegar
- 1 large sweet red pepper, chopped
- 1 can (12 oz.) tomato paste
- 4 jalapeno peppers, seeded and chopped
- 2 serene peppers, seeded and chopped
- 1/2 cup sugar
- 1/2 cup minced fresh cilantro
- 1/2 cup bottled lemon juice
- 3 garlic cloves, minced
- 4 tsp ground cumin
- 1 Tbs salt
- 2 tsp dried oregano
- 1 tsp hot pepper sauce
Preparation
Step 1
1. Score an "X" on the bottom of each tomato. Bring 2 quarts of water to a boil. Place tomatoes, a few at a time, into the boiling water for 30-60 seconds. Remove immediately plunge into ice water. drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot.
2. Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat to simmer, uncovered, until the mixture is slightly thickened, about 30 minutes.
3. Ladle hot mixture into hot pint jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until finger tight.
4. Place jars into canner with simmering water; ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.