Ingredients:
- Lots of tomatoes (plum works well but any tomato will work)
- Divide the tomatoes, chopped 1/2 of what you have (we had about 6 cups of chopped tomatoes)
- 5 garlic cloves
- 1/4 cup lime juice (about 4 limes)
- 1 1/2 tablespoons salt
- 1 tablespoon ground cayenne pepper
- 1 1/2 teaspoons ground cumin
- 1 red onion, chopped
- 1 yellow onion, chopped
- 4 jalapeno peppers, chopped
- 1/3 bunch fresh cilantro, chopped
Directions:
- Bring a large saucepan of water to boil. Place most tomatoes into water to loosen skins and set color. Drain, peel and crush. Otherwise you can use canned whole tomatoes (3 large cans which is what we did) and just use fresh tomatoes for the chopped tomatoes.
- Mix chopped tomatoes, garlic, lime juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat and bottle.
- I assume anyone trying this has actually bottled before. If not after you fill each bottle to the neck wipe the rim of the bottle off with a wet, hot, clean rag. Place the prepared seal on top and secure with a band. This recipe is then put into a water bath canner for 20 minutes (please adjust for altitude as necessary ie I personally boil them for 30 minutes because I live at a high altitude). Pull them out from the canner and let cook completely before checking seals. FYI any unsealed bottles can be reprocessed with a new seal within 24 hours just use common sense with that some things shouldn't be cooked twice.
