15 to 20 cut up ripe tomatoes
2 or more jalapeno peppers
1 c. green chopped chilies
3 minced cloves of garlic
1/4 c. sugar
2 Tbsp. garlic salt
1 large onion, chopped
1 fresh chili pepper or 3 to 4
dried ones, crushed
2 Tbsp. vinegar
salt to taste
red food color
Cook until tender. Can in hot jars. Water bath for 15
minutes. Makes 5 or 6 pints. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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