Picante
Ingredients:
- 1 gal prepared tomatoes (peeled or skins slipped, seeds left
in).
- 5 cups chopped onion
- 3 cups chopped bell pepper
- 5 jalapeno peppers
- 2 cups vinegar
- 4 Tbsp salt
Preparation:
- 1: Chop vegetables to desired size (larger pieces makes a more
chunky picante).
- 2: Combine all ingredients and cook uncovered until thick (2 -
3 hrs).
- 3: Pack in hot sterile jars and seal.
- 4: Place in water bath canner at 180 degrees for 5
minutes.
Makes 7 - 9 pints.
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