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Ingredients
- 30 to 40 Italian tomatoes
- 10 onions, minced
- 4 cloves garlic, crushed
- 1/4 to 1/2 c. sugar
- 1 1/2 teaspoon salt
- 1 to 3 c. vinegar
- Jalapeno peppers (1 to 3 mild; 5 - 10 med.; 10 to 15 warm; 15 to 30 blow your head off)
Directions
- Boil tomatoes sufficient to crack skins peel and mash. Put in large canning pot, add in onions, garlic, sugar and salt. Cut tops of peppers off put 1/3 of peppers in blender, blend with 1 c. vinegar (more or possibly less as desired). Repeat till peppers are all blended into small pcs. Add in to tomato mix simmer 3 to 4 hrs stirring often, be careful not to burn.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6291g | |
| Calories 1655 | |
| Calories from Fat 88 | 5% |
| Total Fat 10.55g | 13% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3789mg | 158% |
| Potassium 13039mg | 373% |
| Total Carbs 360.91g | 96% |
| Dietary Fiber 74.0g | 247% |
| Sugars 243.35g | 162% |
| Protein 53.21g | 85% |
