1 large onion
4 bell peppers
13 jalapenos
1 garlic clove, minced
2 tablespoons salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper
1 tablespoon sugar
1 1/2 teaspoons salad oil
pinch of hand crushed fennel seed
dash paprika
dash chili powder
Using a food processor (or your amazing knife skills) finely chop the onion, bell peppers, and jalapenos. Add everything to a medium size kettle.
Since unripened tomatoes have little juice, you will need to stir this constantly over a medium heat until the liquid at the bottom begins to boil. Remove from heat, cover and place in a slow oven (200F) for 1 hour. Remove and carefully chop the ingredients in a food processor or blender (too hot for your mad knife skills) get those tomatoes finely chopped. Return to kettle or a new one, and place in the slow oven for 2 more hours.
jar and can in a hot water bath for 5-10 minutes.
makes 3 pint (Husband ate 1 pint as soon as he got home)
3 comments:
Wow, what a fun blog. Thanks for the picante recipe I need to do something with a whole basketful of tomatoes.
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Thanks for sharing your recipe! There is a batch of this in my oven right now, and my house smells sooooooo good! We keep pacing into the kitchen to see how much longer we have until we can eat it!
Hope you enjoy it. Husband devoured it, and now I have request for some other people for a jar of their own come Christmas.
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