• Prep Time:
  • Cooking Time:
  • Serves: 8 Pints


  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 16 c Roma tomatoes, peeled and
  • -chopped
  • 4 c Green bell peppers
  • 4 c Chopped onion
  • 3 ts Finely minced jalapeno
  • 2 ts Cayenne
  • 2 ts Cumin
  • 1/4 c -to
  • 1/3 c Sugar
  • 1 c White vinegar 5% acidity
  • 1 ts Minced fresh garlic



Combine all ingredients in a kettle and simmer 1 1/2 hours or until of
desired consistency. Transfer to clean, hot pint jars. Seal with two-part
canning lids. Process in boiling water bath canner for 30 minutes. Makes
8-10 pints.

Note: This recipe is devised with Roma tomatoes and other tomatoes grown
for cooking. To adapt to juicier, slicing varieties, follow these steps:
Place chopped tomatoes in kettle and cook three to four minutes to release
moisture. Strain and reserve the juices. Set aside the chopped flesh.
Boil the tomato juice to reduce by two-thirds. Return chopped tomatoes to
kettle with the cooked juices. Add remaining ingredients and simmer 1 1/2
hours or until desired consistency is reached. Process as directed

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