Jalapeno Sauce – Heirloom Tomato


5-6 hot jalapeƱo peppers (9-12 TAM mild)
1 gallon tomato, peeled
3 onions
4 bell peppers
3 cloves garlic
1/4 cup canning salt
1 tablespoon black pepper
1 cup white vinegar

Peel and cut up tomatoes. To peel tomatoes drop into boiling water,
leave for 1 1/2 or 2 minutes, put into ice water. Chop other ingredients
in food processor or by hand. Combine all ingredients and bring
to boil. Simmer for 1 1/2-2 hours. Pour into jars, then seal. (Makes
10-11 pints)



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