Makes about 8 qts
8 qts tomatoes, coarsely chopped 2 c chopped mixture of red and green bell peppers 2 c chopped onion 1 c chopped jalapenos (seeds removed) 1/4 c minced habaneros (seeds removed) 4 cloves garlic, minced 12 oz tomato paste 2/3 c wine vinegar 2/3 c sugar 1/2 tsp ground cumin 1/2 tsp dried oregano 1/4 c lime juice 1. Place all ingredients in large pan over medium heat; bring to boil, stirring. Reduce heat; simmer 1 hour, stirring occasionally. 2. Have hot, clean jars and lids ready for canning. Fill jars, cap and process 15 minutes in boiling bath to seal. If you prefer, serve fresh. Note: For hotter mixture, include some jalapeno or habanero seeds.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
