Picante

Yield: 13 Quarts

Measure 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

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

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