Categories: Canning & Pickling

Ingredients

• 6 quarts peeled ripe tomatoes
• 1/4 cup canning salt
• 1/2 cup sugar
• 1 1/2 tablespoons garlic minced
• 4 cups bell pepper chopped
• 4 cups onion chopped
• 1/3 cups fresh jalapenos de-seeded, finely chopped
• 1 cup 100-90 grain vinegar (10% acidity)

Directions

1. TIP: To blanch and peel tomatoes; Place whole, ripe tomatoes in cloth bag (an old flour sack or old pillow case). Dip into hot boiling water making sure all tomatoes are submerged. Leave in hot water for about 3 minutes. Remove, drain. Skins will now easily slip off.

2. JALAPENO PEPPER CHART: 8 = mild; 10-12 = medium; 14=16 = HOT!

3. Blend all ingredients in blender or food processor until just coarsely chopped.

4. Simmer 1-2 hours depending upon desired thickness.

5. Pour into clean jars, wipe off rims, place lids & rings on jars.

6. To seal & preserve sauce you must process in a hot water bath caner for 20 minutes. To do this bring water to boil in hot water bath caner. Place jars down into boiling water, be sure water covers tops of jars and is 2 inches above tops. Bring back to a boil and then time for 20 minutes. Remove jars, place on a towel spread out on a table. Cool 24 hours. The tops of the lids will “cave in”. They can be stored in refrigerator and use soon.

7. TIP: When canning always use canning salt and 100-90 grain vinegar unless your recipe says otherwise.

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