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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This is absolutely delicious. It's spicy, but not crippling spicy. A coworker made it and gave me the recipe. I haven't made it yet, but it's definitely on the list. Note - I had to guess at the prep & cooking time. Ingredients:
3 green peppers, chopped |
1 (6 ounce) can green chilies, chopped |
8 cups chopped onions |
1 tablespoon chili powder |
2 tablespoons cumin |
5 tablespoons salt |
1 1/4 teaspoons garlic powder |
6 -8 jalapeno peppers |
2 -4 teaspoons red peppers |
1 1/2 cups sugar |
2 1/2 cups white vinegar |
3 tablespoons cornstarch |
1 (6 ounce) can tomato paste |
Directions:
1. Mix all ingredients except tomato paste and corn starch in large kettle.
2. Bring to a boil, stirring occasionally.
3. Cook until vegetables are tender.
4. Remove 3 cups, set aside to cool - then stir in corn starch and tomato paste.
5. Bring remainder of sauce to a boil - gradually stir in the sauce, corn starch, and tomato paste mixture.
6. Stirring constantly, bring back to a roiling boil.
7. Pour into sterilized jars and seal.
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