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Categories:Viewed: 8 - Published at: 2 years ago
Ingredients
- 3 lbs ripe peeled, cored, seeded tomatoes (reserve juice from the seeding)
- 1 lb onion, roughly cut into large pieces (makes processing easier)
- 1/2 lb jalapeno (stems removed, cut lengthwise, leave seeds and membrane)
- 1/4 cup white vinegar
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 tablespoon dried cilantro
- 6 ounces tomato paste (regular can, thickens the tomato juice and adds some extra flavor)
Method
- Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
- Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste.
- Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year.
