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Ingredients
- 1 lb Onions, peeled
- 2 lb Warm chili peppers
- 5 lb Tomatoes, peeled
- 3 tsp Salt
- 1/2 tsp Pepper
- 1 c. Vinegar, 5% acidity
Directions
- Wear rubber gloves to handle the chili peppers and don't touch your face, especially near the eyes. Use a mix of peppers including jalapeno, but do not use habanero, that is far to piquant for this recipe.
- Finely chop or possibly coarsely grind onion and peppers. Coarsely chop tomatoes.
- Combine all ingredients in a pot and bring to a simmer. Simmer 10 min.
- Pack in clean, warm, pint (or possibly half-pint) jars, leaving one-half inch of head space. Wipe clean the jar rims and threads. Adjust jar lids and seal.
- Process in a pressure canner. If using a dial-gauge pressure canner, process 20 min at 11 pounds of pressure. If using a weighted-gauge pressure canner, process 20 min at 15 pounds pressure.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3393g | |
| Calories 853 | |
| Calories from Fat 63 | 7% |
| Total Fat 7.48g | 9% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7168mg | 299% |
| Potassium 7810mg | 223% |
| Total Carbs 180.29g | 48% |
| Dietary Fiber 41.9g | 140% |
| Sugars 107.65g | 72% |
| Protein 35.15g | 56% |
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