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Categories:
tomatoes bell peppers jalapeno peppers onions bay leaves oregano canning salt garlic sugar cumin vinegar glutamate
Viewed: 48 - Published at: 9 years agoIngredients
- 1 1/4 pecks tomatoes (or about 25), quartered
- 3 (or more!) bell peppers
- 4 or 5 jalapeno peppers
- 6 to 8 medium onions
- 5 bay leaves, crushed
- 1 tsp. oregano
- 5 tsp. canning salt
- 5 cloves garlic
- 1/4 c. sugar
- 7 tsp. cumin
- 3/4 c. vinegar
- 4 Tbsp. MSG (monosodium glutamate) or Accent
Method
- Chop peppers, onions and garlic in blender or food processor. Break bay leaves and add to all ingredients in a large pan, including tomatoes.
- Cook on medium heat for 1 1/2 to 2 hours, stirring frequently.
- Prepare jars for canning.
- Ladle cooked sauce into jars; put lids on and boil in hot bath of canner for 30 minutes.
