Ingredients:
40 pounds tomatoes, blanched
12 garlic cloves
peeled & pureed
3/4a cups salt
14 medium peeled onions
2 cups vinegar
Instructions:
Put in pot and cook. Add fresh Jalapef os (1 or 2 pints) puree. The longer you cook it the hotter it gets. Cook about I hour. Pack in sterilized jars and lids.
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