- 6 medium tomatoes, diced
- 2 cups [500 mL] scallion slices
- 2 canned drained tabasco peppers, minced
- 1 tablespoon [15 mL] juice from the peppers
- 2 tablespoon [30 mL] lemon juice
- 2 teaspoons [10 mL] salt
- 2/3 cup [160 mL] vinegar
- 1 tablespoon [15 mL] powdered new mexico chilies
- 1 cup [250 mL] tomato sauce
- 4 tablespoons [60 mL] minced cilantro
- Hot sterilized jars, optional
|
- Bring together all ingredients to a simmering boil.
- Fill hot sterilized pint jars with hot mixture; screw on lids.
- Process jars into a boiling water bath for 10 minutes once water has returned to a boil.
- Leave jars to cool completely, check seals and label jars
|
