Ingredients
- 10 quarts of skinned tomatoes (40 cups)
- 2 cups chopped onions
- 2 bulbs of garlic or minced garlic
- 4 large green peppers
- Jalepenos to taste (1 for mild)
- Put all this in a blender and put in a large kettle. Cook down slowly and bring to a boil. Medium to Med. low heat
- Add
- 2 cups olive oil
- 1/2 cup salt
- 1/8 cup pepper
- 1/2 cup parsley flakes
- 4 - 12 oz. cans of tomato paste
- Bring all this back to a boil slowly. Medium to Medium low heat.
- Add 2 cups sugar
- 3 tsp celery salt
- 2 tsp onion salt
- 2 1/2 tsp garlic salt
- 3 tsp oregano
- 2 tsp thyme
Directions
-
Bring all this back to a boil slowly. Med to Med low heat. Thicken with cornstarch and water if needed or to desired consistency. Put into clean canning jars and seal tightly with hot water bath (30 min).