20 ripe tomatoes, peeled
8 cloves of garlic, minced
2 large onions, chopped
4 bell peppers, seeded and chopped
1/3 cup vinegar
2 Tbsp. salt
14 jalapeno peppers, if desired
- To easily peel the tomatoes: Bring 2 large pots of water to a boil. Put the tomatoes in a clean kitchen sink, plug the drain, and pour the boiling water over the tomatoes. (The water should cover the tomatoes.) Let it set for 3 minutes then let the water drain out. (Do NOT use your hand to unplug the drain!) Immediately pour cold water over the tomatoes.
- Peel and cut the tomatoes into bit-sized chunks, and put them in a large pot. Cook the tomatoes, skimming off much of the juice as you go before adding the other ingredients. This allows you not to have to cook it as long, and you get the added bonus of tomato juice to drink!
- Add to the tomatoes the garlic, onions, bell peppers, and, if desired, the jalapeno peppers. (Alter the number of hot peppers to taste.)
- Add vinegar and salt. Cook until the tomatoes are done.
- Pour boiling tomato mixture into clean canning jars (either quarts or pints). Wipe off the rim with a clean rag and immediately put on lids and rings to seal.
- If you want to can the tomato juice that you dipped off, bring the juice to a boil and pour it into quart or pint canning jars.
- Add 1 tsp. salt per quart jar. Wipe off the rim with a clean cloth and immediately seal with lids and rings.
- Set to cool. Enjoy!