Picante
13 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | cups | Tomatoes |
| 15 | cups | Chopped onions |
| 12 | mediums | Onions chopped |
| 1½ | cup | White vinegar (5%) |
| 7½ | tablespoon | Canning salt |
| 33 | Chopped jalapeno peppers | |
| 6 | Sweet banana peppers | |
| 1 | Bell pepper | |
| 3 | tablespoons | Garlic powder |
| 6 | cloves | Garlic |
| 2 | tablespoons | Italian seasoning |
| 2 | tablespoons | Onion salt |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Camino seed |
| ⅓ | cup | Sweet paprika |
| 1 | Oil and margarine | |
Directions
Chop onions and wax and bell peppers, fry medium in some oil, margarine, and the paprika. Skin and coarsely chop tomatoes. Put tomatoes, fried onions and peppers in blue canning kettle. Chop garlic and jalapenos, add to kettle. Add spices and simmer til down to ⅔ of a kettle full.
Bring sauce to a boil, seal in sterilized jars, process in boiling water bath 15 minutes.
Posted to MM-Recipes Digest by NJSmith <frwyprof@...> on Sep 11, 1999