
- 8 cups tomatoes, peeled, chopped and drained
- 2 1/2 cups chopped onions
- 1 1/2 cups chopped green bell peppers
- 1 cup finely chopped jalapeño peppers
- 6 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons black pepper
- 1/8 cup canning salt
- 1/3 cup vinegar
- 1 can (15 ounce) tomato sauce
- 1 can (12 ounce) tomato paste
- optional: 1/3 cup sugar (I prefer to leave this out)
- Mix everything together and bring to a slow boil for 10 minutes.
- Seal in jars and cook in hot water bath for 10 minutes.
Submitted by: Sarah