- 16 cups tomato puree or commercial canned puree
- 3 green Jalapeno peppers, chopped
- 3 yellow Jalapeno peppers, chopped
- 4 green chiles, peeled, seeded, chopped
- 2 cloves garlic, chopped
- 1/2 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon salt
- 2 cups onion, chopped
- 3 cups vinegar
Combine all ingredients and cook until thick, about 2 hours, while stirring. Pack hot into hot jars leaving 1/2 inch head space. Close with a new lid and a metal band firmly tight.
Yield = 7 pints.
Process in boiling water canner:
pints = 30 minutes
half pints = 20 minutes
Utah County altitudes.
From: USU Extension "Tomato and Low-Acid Food Mixtures"
Posted By: USU Extension
Post Date: 1987
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