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Ingredients
- Tomatoes
- 1 lg. onion, minced
- 1 lg. green pepper, minced
- 1 sm. can green chilies, minced
- 1 teaspoon parsley flakes
- 2 teaspoon garlic pwdr
- 2 teaspoon salt
- 1/2 teaspoon cumin
- 1 pkg. taco seasoning mix
- 1/4 teaspoon red pepper (optional)
- 2 jalapeno peppers, minced
- 1/3 c. white sugar
- 1/2 c. brown sugar
- 1/2 c. vinegar
- 4 tbsp. cornstarch
- 2 c. tomato juice (reserved from tomatoes)
Directions
- Skin and core tomatoes. Bring to a boil and drain in a colander, reserving juice. Use 1 1/2 qts tomato pulp. Put tomato pulp in kettle along with the next 10 ingredients. Cook together till onion and peppers are soft. Mix last 5 ingredients together till smooth. Gradually add in this to the boiling tomatoes. Stir and cook till thick. Put into pint jars and seal. Process in pressure cooker at 5 pounds pressure for 10 min or possibly in boiling water bath for 15 min. Makes 7 pints.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1462g | |
| Calories 1147 | |
| Calories from Fat 13 | 1% |
| Total Fat 1.52g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6479mg | 270% |
| Potassium 2681mg | 77% |
| Total Carbs 277.26g | 74% |
| Dietary Fiber 15.9g | 53% |
| Sugars 213.74g | 142% |
| Protein 13.62g | 22% |
