Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Janet Tuin
Servings: 13 pints
7 quarts Roma paste tomatoes, peeled, cored, and chopped
4 cups mild peppers (green or red bell, anaheim, Ancho, College, Colorado, Hungarian Yellow Wax, long green chiles), seeded and chopped
5 cups onion, chopped
½ cup hot peppers (jalapeño, serrano, Cayenne, habanero, Tabasco), seeded and finely chopped
6 cloves garlic, finely chopped
2 cups bottled lemon juice
2 tablespoon salt
1 tablespoon black pepper
2 tablespoon ground cumin (optional)
3 tablespoon oregano leaves (optional)
2 tablespoon fresh cilantro (optional)
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes or to desired consistency, stirring occasionally. Ladle hot into pint jars, leaving ½- inch headspace. Adjust lids and process in a boiling water
Canner: 15 minutes at 0-1000 feet altitude; 20 minutes at 1001-6000 feet; 25 minutes above 6000 feet.
Notes:
Do not increase the total amount of peppers in the recipe. However, you may substitute one type of pepper for another. Canned chiles may be used in place of fresh. Spices may be altered to taste. Do not thicken with flour or cornstarch before canning. After you open the jar to use, you may thicken with cornstarch.