14 cups (7lbs) Roma tomatoes, chopped (you can substitute 'standard' tomatoes, but will need more tomatoes and will need to remove as much of the juice as possible.)
3 cups onions, chopped
1/2 cup jalapeno peppers ( chopped or minced)
1 cup green peppers, chopped
1/2 cup vinegar
1/2 cup tomato sauce
3 tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 1/2 teaspoons cilantro
5 tablespoons cornstarch
5 garlic cloves, peeled and minced (optional)
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.Dip in cold water, slip off skins, and remove cores. If using standard tomatoes, squeeze as much juice out of the tomatoes as possible. Chop all the vegetables and place them into a large saucepan. Stir in next six ingredients. Mix cornstarch with a little water until smooth; add slowly to chopped vegetables. Heat to a boil and simmer 10 minutes.
Fill jars, leaving 1/2-inch headspace. Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.
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