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8 (29 ounce) cans whole tomatoes, undrained
4 fresh jalapeno peppers
4 canned jalapeno peppers
1/2 cup red wine vinegar
1/4 cup chili powder
2 tablespoons garlic powder
1 tablespoon vegetable oil
2 teaspoons red pepper
1 teaspoon salt
Position knife blade in food processor bowl, and add one-third 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 for 10 minutes.
Yield: 16 pints
Vegetable Canning Recipes