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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 48 |
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This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze. Thaws quickly for snack attacks. Ingredients:
10 -12 large very ripe tomatoes |
2 large cooking onions or 2 medium spanish onions |
1 tablespoon vegetable oil |
8 cloves garlic, minced |
8 jalapeno peppers or 1 can diced green chilis |
2 -3 sweet green peppers (or mix of green and red) |
2 (5 1/2 ounce) cans tomato paste |
1/4 cup white vinegar or 1/4 cup cider vinegar or 1/4 cup lime juice |
1 tablespoon paprika |
2 teaspoons granulated sugar |
1 1/2 teaspoons salt |
1/2 teaspoon cayenne pepper |
Directions:
1. Peel,core, seed and coarsely chop tomatoes.
2. You should have 10 cups.
3. Peel and finely chop onions.
4. Heat oil in a large pot over medium heat.
5. When hot, add onions and garlic.
6. Cook, stirring often, until onions are soft.
7. Meanwhile, seed and finely chop jalapenos.
8. Seed and coarsely chop sweet peppers.
9. When onions are soft, stir in tomato paste.
10. Add tomatoes, peppers, vinegar, paprika, sugar and salt.
11. For extra heat stir in cayenne.
12. Bring to boil and lower heat until it gently boils.
13. Cook uncovered stirring occasionally until thickened, about 30 minutes.
14. Store covered in refrigerator for 1 week or freeze.
15. Flavor improves in the refrigerator or freezer.
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