| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Relishes, Mexican, Sauces |
5 |
Servings |
INGREDIENTS
|
|
CAREFUL |
| 4 |
qt |
Tomatoes; peeled |
| 2 |
|
Yellow onions; lg |
| 1 1/2 |
c |
Jalpeno pepper; FRESH |
| 1/2 |
c |
Chill pepper |
| 2 |
c |
Bell peppers; sliced |
| 1 |
ts |
Allspice |
| 2 1/2 |
c |
Vinegar |
| 3 |
tb |
Salt |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Mustard seed; white |
| 1 1/8 |
ts |
Cumin |
INSTRUCTIONS
TEXAS STRONG; THE MEEK BE
Chop tomatoes into 1/4" cubes. Food process all other
ingred. until coarse ground (about 1/16" max.).
Combine all indred. in lg pan, bring to boil slowly.
Cook at low boil stiring frequently until mixture
turns dark while sterilizing 5 qts of canning jars &
lids; keep jars atleast 250 F in oven.
Pack jars, seal immediately then submit to hot water
bath. Allow jars to cool, verify seals then store in
cool, dry, dark place for 60 days before using.
Transcribed by PDDR70B
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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