 |
Prep Time: 40 Minutes Cook Time: 22 Minutes |
Ready In: 62 Minutes Servings: 4 |
|
Great way to use those tomatoes at the end of the season. Can be canned if you can keep it around that long. Ingredients:
20 cups tomatoes, chopped |
8 cups onions, chopped |
3 green peppers, chopped |
7 banana peppers, chopped |
5 cloves garlic, chopped |
1 1/4 cups sugar |
4 teaspoons chili powder |
5 tablespoons salt |
2 1/2 cups white vinegar |
4 teaspoons cayenne pepper |
1 1/2 cups cornstarch |
Directions:
1. Combine all but the corn starch in a large kettle.
2. Cook on low 20 minutes.
3. Stir in corn starch.
4. Stir and cook another 2-3 minutes.
5. Pack in pint jars and refrigerate or process in water bath, or freeze if desired.
|
|