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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a recipe created by my mother. It has a sweet vinegary flavor. I put it in pint jars and process in water steam canner. If you haven't tried my mom's then what we try to achieve is a balance of the sugar and vinegar. I just made this two days ago and ended up adding more sugar and vinegar. It's one of those mom recipes where I've tried to capture a pinch of this and a pinch of that So you may need to adjust to your taste. Sometimes I let a small amount cool and taste with tortilla chips beforing adding more vinegar/sugar. Ingredients:
2 1/2 cups apple cider vinegar |
1 gallon diced tomato, canned and undrained |
3 -6 jalapenos, chopped |
2 onions, chopped |
1/2 cup sugar |
2 tablespoons salt |
1 tablespoon garlic salt |
2 tablespoons oregano |
Directions:
1. Measure out 1 cup of the vinegar, add to the cooking pot, set the rest aside.
2. Add the next three ingredients to the pot and cook until thickened or liquid is reduced. This may take several hours.
3. Add the sugar, salt, oregano and start with 1 cup vinegar.
4. As the mixture condenses, taste and add more vinegar and/or sugar.
5. When at desired taste and texture, can according to water steam bath canning instructions. I process for 20 minutes.
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