Ingredients Jump to Instructions ↓

  1. 8, 29 ounces, cans whole tomatoes, undrained

  2. 11 scallions

  3. 4 fresh jalapeno peppers

  4. 4 canned jalapeno peppers

  5. 1/2 cup red wine vinegar

  6. 1/4 cup chili powder

  7. 2 tablespoons garlic powder

  8. 1 tablespoon vegetable oil

  9. 2 teaspoons red pepper

  10. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. : Position knife blade in food processor bowl and add 1/3 each tomatoes, scallions and peppers. Pulse 2 to 3 times until coarsely chopped. Repeat procedure two more times with remaining tomatoes, scallions and peppers. Combine tomato mixture, vinegar and remaining ingredients in a large Dutch oven or kettle. Bring mixture to a boil over medium heat. Reduce heat to low. Simmer, uncovered, 30 minutes. Pour hot mixture into hot sterilized pint jars, leaving 1/2 inch of headspace. Remove air bubbles. Wipe jar rims. Cover at once with metal lids and screw on bands. Process sauce in boiling water bath 10 minutes.


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