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Categories:
chiles onion garlic olive oil tomato ground cumin water ground onion head cabbage green tomatoes green peppers sweet red peppers canning salt sugar celery turmeric cider vinegar water
Viewed: 32 - Published at: 4 years agoIngredients
- 8 green New Mexican chiles, roasted, peeled, stems and seeds removed and chopped
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 Tbsp. olive oil
- 1 medium tomato, peeled and chopped (optional)
- 1/2 tsp. ground cumin
- 2 c. water
- 4 c. ground onion
- 1 medium head cabbage (4 c. ground)
- 10 green tomatoes (4 c. ground)
- 12 green peppers
- 6 sweet red peppers
- 1/2 c. canning salt
- 6 c. sugar
- 1 Tbsp. celery seed
- 2 Tbsp. mustard seed
- 1 1/2 tsp. turmeric
- 4 c. cider vinegar
- 2 c. water
Method
- Grind vegetables using a coarse blade.
- Sprinkle with salt; cover with towel and let stand overnight.
- Rinse and drain. Combine remaining ingredients.
- Pour over ground vegetables.
- Heat to a boil, then turn down heat and simmer for 3 minutes.
- Seal in hot, sterilized jars.
- Makes 8 pints.
