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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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This is a great addition to any Mexican dish. I made it from combining a friend's recipe and a recipe from a canning cookbook. You can adjust the heat by reducing the amount of hot peppers and hot sauce.—Ellen Katzke, Delavan, Minnesota Ingredients:
2 cups finely chopped plum tomatoes (6 to 7) |
1/2 cup finely chopped onion |
1 can (8 ounces) tomato sauce |
1/4 cup chopped fresh cilantro |
1/4 cup finely chopped fresh or canned jalapeno peppers |
2 tablespoons lime juice |
1 teaspoon grated lime peel |
1/4 teaspoon hot pepper sauce |
1-1/2 cups sugar |
1 package (1-3/4 ounces) pectin for lower sugar recipes |
1/4 cup water |
Directions:
1. In a large bowl, combine the tomatoes, onion, tomato sauce, cilantro, peppers, lime juice, peel and hot pepper sauce; set aside.
2. In a large saucepan, combine sugar and pectin; stir in water. Bring to a boil; boil and stir for 1 minute. Remove from the heat. Stir in tomato mixture; continue to stir until well combined.
3. Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 4-1/2 cups.
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