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Categories:
green peppers green chilies onions chili powder cumin salt garlic peppers sugar white vinegar cornstarch tomato paste
Viewed: 58 - Published at: 9 years agoIngredients
- 3 green peppers, chopped
- 1 (6 ounce) can green chilies, chopped
- 8 cups chopped onions
- 1 tablespoon chili powder
- 2 tablespoons cumin
- 5 tablespoons salt
- 1 14 teaspoons garlic powder
- 6 -8 jalapeno peppers
- 2 -4 teaspoons red peppers
- 1 12 cups sugar
- 2 12 cups white vinegar
- 3 tablespoons cornstarch
- 1 (6 ounce) can tomato paste
Method
- Mix all ingredients except tomato paste and corn starch in large kettle.
- Bring to a boil, stirring occasionally.
- Cook until vegetables are tender.
- Remove 3 cups, set aside to cool - then stir in corn starch and tomato paste.
- Bring remainder of sauce to a boil - gradually stir in the sauce, corn starch, and tomato paste mixture.
- Stirring constantly, bring back to a roiling boil.
- Pour into sterilized jars and seal.
