• Makes approx. 15 pints (30 cups)
• Mild yet mouthwatering
10 lbs | Roma tomatoes – diced | 6 medium | Onions – diced |
3 cups | Bell peppers – assorted colours; diced | 12 | Jalepeno peppers – seeded; chopped |
5 | Chili pepper – chopped | 10 | Garlic cloves – finely chopped |
1 1/3 cups | Vinegar – white | 1/3 cup | Cilantro – fresh; chopped |
¼ cup | Sea salt | 1 ½ tsp | Pepper – black |
1 ½ tsp pepper | Mexican | ¼ cup | Sugar – white |
¼ cup | Sugar – brown | 2 tbsp | Lime juice |
3 cans 1 tsp | Tomato paste – thicken with extra cans (up to 3) | To taste | Cumin |
REDUCE & SIMMER
• Set aside peppers, onion and tomato paste.
• In a large pot, combine remaining ingredients and bring to boil.
• Reduce heat and simmer for approx. 30 minutes, stirring occasionally.
REDUCE & SIMMER
• Add peppers and onions, simmer for 10 minutes.
• Then add tomato paste, 1 can at a time until miture is thick.
• Simmer 20 minutes, stirring occasionally.
CAN
• Spoon into hot jars, cap and proccess for 15 minutes in boiling water.
• Let cool. Enjoy!
• The part of chiles that makes them hot is the level of ‘capsaicin oil’.
• These levels are measured by what ‘Scoville units’. The more capsaicin, the hotter the chile.
• So if your mouth is on fire, eat peanut butter, because the oil in the peanut butter will dilute the capsicin oil. That why water won’t help …oil and water don’t mix!