Ingredients Jump to Instructions ↓

  1. 24 pounds tomatoes

  2. 1 (12 ounce) can tomato paste

  3. 1/2 bunch cilantro

  4. 16 jalapeno chile peppers

  5. 2 medium heads garlic

  6. 6 large green bell peppers, chopped

  7. 6 large onions, chopped

  8. 9 tablespoons salt

  9. 1 cup distilled white vinegar

  10. 1/2 cup brown sugar

  11. 3/4 cup cornstarch

  12. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3. In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot. Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.


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