6 jalapeno peppers from Tonnamaker Farms
1 gallon peeled, seeded tomatoes
4 bell peppers from Billy’s
3 cloves garlic
1/4 cup canning salt
1 tablespoon black pepper
1 cup Rockridge Orchard apple cider vinegar
To peel tomatoes follow these directions then slice them in half and clean out the seeds, or if you use a Roma Mill like the one in this post you just need to run the tomatoes through the hopper and they magically come out without peels and seeds. How cool is that?
Chop all the ingredients, combine them with the peeled and seeded tomatoes and simmer for 1 1/2 to 2 hours. Use an Immersion Blender, food processor or blender to create a nice sauce-like texture. Fill half pint canning jars and process in a water bath for 15 minutes.