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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Shae and Cal
Servings: 3 pints
4 to 8 fresh jalapeño peppers
4 cloves of garlic
1 small can tomato
paste
½ teaspoon pepper
1 tablespoon salt 4 cup finely chopped fresh tomatoes
¼ teaspoon alum
½ teaspoon cumin ½ cup sugar 1 cup vinegar
1 green pepper, finely chopped
1 cup onion, finely chopped
Alternative:
1 ½ habanero instead of jalapeño makes this warm but not too hot
Combine jalapeño pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender or food processor. Process until desired consistency. Combine chopped vegetables in large sauce pan. Bring to a boil, reduce heat and simmer for 45 minutes. Pour into hot sterilized 1 pint jars leaving ½ inch headspace. Seal and process in boiling water bath for 15 minutes or pressure canner for 5 minutes at 10 pounds of pressure.