Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 24 cups | Tomatoes -- peel, core, |
| Chop | |
| 2 cups | White vinegar -- 5% |
| 2 cups | Jalapeno chiles -- chop with |
| Seeds | |
| 2 cups | Sweet peppers -- diced, * |
| 2 cups | Sweet onions -- diced, * |
| 2 smalls | Cans tomato sauce |
| 3 | Cloves garlic -- minced |
| 1 tablespoon | Pickling salt -- do not use |
| Table | |
| bunch | Cilantro -- chopp |
Red peppers make a prettier sauce, but green is ok. I like the flavor of the red ones. Get sweet onions like Vidalia or Texas 1020 if you can.
Cook tomatoes and vinegarfor an hour in a large[!] pot. Add remaining ingredients except cilantro and cook another a to 2 hours 'til a consistency you like. Add cilantro. Put in hot pint jars and process in water bath 15 minutes.
Makes about 10 pints
Recipe By : J. Hassell [via Rec.Food.Preserving] From: La Parilla The Mexican Grill By R