- 30 red tomatoes
- 4 Jalapeno peppers, minced
- 4 'Diablo Grande' peppers, minced
- 4 Portuguese peppers, minced
- 2 sweet green peppers, minced
- 2 medium-size yellow onions, minced
- 2 cloves garlic, minced
- 3 [5 1/2-ounce / 156-mL each] cans tomato paste
- 2 tablespoons [30 mL] cumin
- 2 tablespoons [30 mL] oregano
- 3 tablespoons [45 g] sugar
- 1 tablespoon [15 mL] salt
- 4 [250-mL / 1-cup each] hot sterilized jars
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- Peel then crush tomatoes.
- Into a thick-bottom saucepan, mix together all ingredients.
- Bring to a boil.
- Simmer, uncovered for approximately 3 hours, until really thick.
- Pour into hot sterilized jars; seal jars.
- Leave to cool completely.
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