chili peppers (chopped; use more if you want it hotter)
1-3
cups
green, yellow, and red sweet peppers (chopped)
8-10
cloves garlic (minced)
1
cup
tomato sauce
1
cup
ketchup
3/4
cup
vinegar
10
Tbs
cornstarch or Thermflo
2 1/2
tbs
salt
1
Tbs
chili powder
1 1/2
tsp
ground cumin
1
Combine tomatoes, onion, peppers, and garlic and set aside.
2
Combine tomato sauce, ketchup, vinegar, cornstarch, salt, chili powder, and cumin and cook until thick and a clear dark color. Add sauce to drained vegetables and ladle into hot sterilized pint jars to within 1/2 inch of top, seal with sterilized lids, and process full jars in boiling water bath for 35 minutes.
Servings: 36
Yield: 9-11 pints
Nutrition Facts
Serving size: 1/36 of a recipe (3.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.