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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe has been in our family since 1976. It was my dad's recipe given to him by a friend. He won 3rd place at the Southern New Mexico State Fair in 1978. He passed away that month and never knew he won. So you can say this a very special recipe in our family. It is like a canned pico de gallo. You can eat it with tortilla chips or mix in with scrambled eggs or whatever you prefer. Ingredients:
2 lbs jalapenos |
2 lbs tomatoes |
1 large onion |
4 garlic cloves, minced |
2 tablespoons oregano |
3 cups vinegar |
1 1/2 cups water |
6 -7 teaspoons sugar |
6 -7 teaspoons salt |
Directions:
1. Chop jalapenos, tomatoes and onion.
2. Mix vegetables together with garlic and oregano. Set aside.
3. Mix together vinegar and water. Set aside.
4. Fill jars with vegetable mixture to 1/2 inch from top of jars.
5. To each jar add 1 tsp each of salt and sugar.
6. Then add liquid to jars to 1/2 inch from top.
7. Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.
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