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Add a photoRaciónes: 12
Ingredientes
- 8 quart Peeled, cored, finely minced paste tomatoes
- 2 x Clove garlic, crushed
- 5 c. Minced onions
- 4 x Jalapeno peppers, seeded, minced
- 4 x Long green chilies, seeded, minced
- 2 1/2 c. Vinegar
- 2 Tbsp. Salt
- 1 1/2 Tbsp. Black pepper
- 1 Tbsp. Sugar
- 2 Tbsp. Oregano leaves
- 1 tsp Grnd cumin
Direcciones
- Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently till thick (about 1 hour). Ladle warm mix into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 min for 0-1,000 feet altitude; 20 min at 1,001-6,000 feet; 25 min above 6,000 feet.
- Yield 16-18 pints
- This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Liquid must be reduced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 49 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1169mg | 49% |
| Potassium 194mg | 6% |
| Total Carbs 9.47g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.53g | 3% |
| Protein 1.14g | 2% |
