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Texican Stewed Tomatoes

  • 8 qts cored, peeled, chopped tomatoes
  • 2 cups chopped jalapeno peppers
  • 1 cup chopped onion
  • 1/2 cup chopped seranno peppers
  • 4 tsps salt
  • 8 ounces can tomato sauce (optional)

You can substitute any kind of green peppers for the jalapeno and seranno to make the sauce more or less hot. You can even substitute chopped celery or grated carrots or more onion for part of the peppers. But do not exceed 3 1/2 cups total low-acid vegetables. Combine all ingredients and simmer for 10 minutes, stirring to prevent scorching. Use the can of commercial tomato sauce if your tomatoes are overly juicy; it is not necessary if you use paste tomatoes like Roma, San Marzano, Viva Italia, etc. Adjust seasonings to taste (you can add vinegar, lemon or lime juice, more salt, chili powder, sugar (yuck), "lemon pepper", etc. Do not increase the amount of peppers or onions. Ladle into hot jars, leaving 1/2 inch headspace. Adjust caps; process at 10 or 11 pounds pressure 15 minutes for pints or 20 minutes for quarts. Yields about 7 quarts.

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