Categories: Dressing/Sauces

Ingredients

• 6 lbs. tomatoes
• 3 large green peppers, chopped
• 3 large onions, chopped
• 2 cups white vinegar
• 1 large sweet red pepper, chopped
• 12 oz. can tomato paste
• 4 jalapenos, seeded and chopped
• 2 serrano peppers, seeded and chopped
• 1/2 cup sugar
• 1/2 cup minced fresh cilantro
• 1/2 cup bottled lemon juice
• 3 garlic cloves, minced
• 4 tsp ground cumin
• 1 tbsp. salt
• 2 tsp dried oregano
• 1 tsp hot pepper sauce

Directions

1. Score an “X” on the bottom of each tomato. Bring 2 qt. water to a boil. Place tomatoes, a few at a time, into the boiling water for 30-60 seconds. Remove and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot.

2. Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat and simmer, uncovered, until the mixture is slightly thickened, about 30 minutes.

3. Ladle hot mixture into hot pint jars, leaving 1/2-inch of headspace. Remove air bubbles and adjust headspace by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

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