I received this recipe via my mom from her co-worker Jamie. It's a little different than what I'm used to - peels? Corn starch? Trust me it takes way less time. Makes about 14 pints.
6 quarts chopped tomatoes, with peels (and don't be afraid to use a few greenish ones - chunky!)
2 cups chopped onions
1/4 cup finely chopped jalapenos
2 bell peppers, chopped
1 1/4 cup vinegar
1/4 cup salt
6 oz tomato paste
1 1/4 tsp cumin
1 tbsp garlic sale
3/8 tsp cayenne pepper
1 tbsp black pepper
Mix all in a large pot. Cook over low heat for 1 hour. Stir frequently.
Stir together 3/4 cup cornstarch and 1/2 cup water to make a smooth paste. Add a little of the hot liquid, then a little more, and a little more. Don't be afraid to keep adding, the idea (in case you've never worked with cornstarch before) is to slowly bring up the temperature of the cornstarch before adding it to the full heat of the pot.
Finally, add the corn starch mixture to the pot and bring to a boil for one minute, stirring constantly.
Process for 10 minutes in a boiling water bath.
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