Ingredients:
1 quart cherry tomatoes (1 1/2 cups when cooked)
1 medium sized green pepper (1/2 cup)
4-5 small jalapeno peppers
1 medium sized onion (1/2 cup)
1-2 cloves garlic
1/2 cup vinegar
1 tsp. Salt
1 tsp. Sugar
Dash Oregano, cumin, cayenne pepper
Instructions:
1. Grind unpeeled tomatoes. (I prepare this recipe in a Cuisinart, but I think a blender would work.)
2. Add peppers, onion and garlic to a small amount of the ground tomatoes and process coarsely.
3. Pour ground tomatoes and tomato mixture into a large heavy pot.
4. Stir in vinegar, salt and sugar.
5. Cook over low heat 25 minutes.
6. Stir in spices.
7. Pour into sterilized canning jars and process in a water bath canner for 15 minutes.
Yield: 2 pints. It is very easy to double the recipe if you have lots of tomatoes!
Serve with tortilla chips.
|
|
Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
