28 cups puréed tomatoes
2-3 med-lg onions puréed
4 green peppers, chopped
2 jalapeño peppers, chopped
2 Anaheim peppers, chopped
2 T dry mustard
2 T salt
½ T black pepper
2 T minced garlic
1 T chili powder
¼ cup sugar
1 cup vinegar
Procedure:
Mix all ingredients in large pot. Let boil until it simmers down two
inches. Put in jars, wipe off tops and punt on lids and rings. Process
in water bath 35 minutes after it starts boiling. Make sure cans seal.
I got this recipe from my sister-in law Raquel. Yummy!
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