* Do not change the amounts of peppers, onions, tomatoes or vinegar. Doing this will alter the acidity and may result is botulism. You can adjust the amount of spices and sugar. The sugar helps to offset the vinegar taste.
8 c. chopped tomatoes
1 1/2 c. chopped onion (any kind will work)
1 1/2 c. chopped bell peppers
8 jalepenos (I have reduced this to 6 if they are large)
1 - 6 oz can of tomato paste
3/4 c. white vinegar (5% acidity) (do not leave this out)
1 1/2 tsp. cumin
1 1/2 tsp. oregano
2 tsp. salt
1/4 - 1/2 c. sugar
Add everything to a large pot. Bring to a boil over medium high heat. Reduce heat and gently boil for at least 30 minutes. (I usually do longer, upwards of 2 hours because I like it thick and my veggies soft.) Stir often to prevent sticking.
Process in a water bath for 30 minutes.
Makes 5 pints
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