Saturday, August 25, 2012
I had a request for this recipe, so since I had it typed up, I thought I'd share with you all!
3 onions chopped
3 jalapeno peppers ground (or chopped fine)
4 large green peppers chopped
3/4 C. sugar
1 Tbsp black pepper
2 Tbsp garlic salt
1 Tbsp paprika
1 1/2 tsp. cayenne pepper
1 Tbsp lemon juice (I use Real Lemon brand)
1/2 C. + 2 Tbsp. cornstarch
2/3 C. apple cider vinegar
3 quarts tomatoes (chopped with skins on)
Combine first 9 ingredients in heavy stock pot (heavy so it doesn't scorch) and cook until tender. Combine cornstarch & vinegar and add to hot mixture. Cook until it starts to thicken (doesn't take very long). Add tomatoes and cook until thick (and you can tell the tomatoes are pretty much cooked through - you don't want them to be raw when you can them or they may spoil and pop their seals). Put in jars and process 10 minutes in hot water bath (time 10 minutes after returning filled & sealed jars to canner and water comes back up to a boil). Makes 7-8 pints (I put mine up in pints and jelly jars so I have size options). *** If you've never "canned" anything before, it's not hard, but there are some food safety issues you need to be aware of. Let me know and I can point you toward some resources.
This is the recipe we made today. If you want it milder or hotter, just adjust the amount of jalapenos and green peppers. Also, it doubles well, but it's a pretty big batch then and needs a pretty big pan (12 quart pan is what I use when I double it).