 |
Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 4 |
|
I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine. We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday. Ingredients:
4 quarts tomatoes (we prepare our own fresh) |
4 green peppers |
5 serrano peppers |
5 jalapeno peppers |
3 small yellow hot peppers |
1 cup white vinegar |
1 -1 1/2 onion |
1/4 cup brown sugar |
3 tablespoons salt |
2 garlic cloves |
Directions:
1. Dip tomatoes in hot water for 20 seconds then in ice cold water. Peel off skins. Cut into about 8 pcs. We then fill a quart jar full of tomatoes like for canning and then dump into large pan. We prepare 4 quarts worth for each batch.
2. Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes.
3. Add the vinegar, brown sugar, and salt.
4. Simmer over low heat for 3-4 hours until reach desired consistency.
5. Stir often to keep from sticking and burning to bottom of pan.
6. Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath.
|
|