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Categories:
roma tomatoes peppers peppers yellow onions garlic tomato puree Ro-Tel tomatoes kosher salt ground cumin Italian seasoning chili powder red pepper cider vinegar white vinegar lime juice orange juice bunches cilantro
Viewed: 25 - Published at: 6 years agoIngredients
- 10 lbs roma tomatoes, peeled, seeded, and rough chopped
- 4 poblano peppers, seeded and chopped fine
- 5 large habanero peppers, chopped fine
- 2 12 lbs yellow onions, diced
- 3 tablespoons chopped garlic
- 1 (29 ounce) can tomato puree
- 1 (10 ounce) can Ro-Tel tomatoes, hot
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 2 teaspoons italian seasoning
- 1 teaspoon hot Mexican chili powder
- 1 12 teaspoons red pepper flakes
- 12 cup cider vinegar
- 34 cup white vinegar
- 3 tablespoons lime juice
- 2 tablespoons orange juice
- 3 bunches cilantro, chopped
Method
- Prepare jars, lids and rings.
- Start heating water bath canner.
- Put peppers, onions, garlic, tomato puree and Rotel tomatoes in a large non-reactive pot.
- Bring to a simmer; add tomatoes and all remaining ingredients except cilantro.
- Bring to a boil; cook 10 minutes.
- Remove from heat, add cilantro.
- Ladle into clean, hot canning jars.
- Wipe rims, cover with 2 piece lids, screwing bands just finger tight.
- Hot water bath for 10 minutes.
- Leave undisturbed until cool.
- Can be eaten immediately, but flavors develop more if left in cool place for 4 weeks before using.
- Makes 7 quarts or 14 pints.
