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Jalapeņo Sauce
5-6 hot jalapeņo 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
(Makes: 11-12 pints)
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.
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