- 3 gallons of peeled chopped tomatoes
- 3 heads of garlic, chopped
- 3/4 c. salt
- 6 c. chopped onion
- 1- 10 gallon bucket of Anaheim peppers--toasted. Remove skin (do not wash), deseed and chop.
- 3/4 c. sugar
- 3/4 c. + 3T vinegar
- 1/3 of a 5 gal bucket of jalapeños
Bring to a low simmer & cook for 20 min Put into pint jars and process 15 minutes.
Makes 26-28 pints
--Shannon Taylor
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