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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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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. |
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