 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
This recipe uses 4 1/2 pounds tomatoes. I make it each fall and usually triple the recipe when I do. Needless to say I use a LARGE pot. The recipe below is for a SINGLE batch. Ingredients:
4 1/2 lbs ripe tomatoes, scalded, peeled and chopped |
3 mild green chilies, chopped |
1 large spanish onion, chopped |
1 large green pepper, chopped |
1 medium red pepper, chopped |
4 -6 jalapeno peppers, fresh, chopped and deseeded or 4 -6 jalapeno peppers, canned, chopped and deseeded |
5 1/2 ounces tomato paste |
3/4 cup white vinegar |
1/4 cup brown sugar, packed |
1/4 cup coarse pickling salt |
2 teaspoons paprika |
2 garlic cloves, minced or 1/2 teaspoon garlic powder |
Directions:
1. Combine all ingredients into large pot. (I play with the jalapeno peppers depending on how hot I want it, or what peppers I have available).
2. Bring to a boil, uncovered, over medium heat stirring occasionally. Boil gently 60 minutes, stirring occasionally, or until it reaches the desired consistentcy. If you double or triple the batch, you will have to cook it longer. For a triple batch I cook it about 2 1/2 to 3 hours.
3. Pour into hot sterilized jars to within 1/2 inch of top.
4. Seal.
|
|