Picante



tomatoes

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.

mushrooms & coffee

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