M. Diane Sherman
It is a good accompaniment to meats, chicken, fish, burgers, hot dogs.
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- 6 medium
- red peppers
- 6 medium
- 12 large
- 3 c
- sugar, or 1 1/2 cups stevia/sugar blend
- 2 c
- apple cider vinegar
- 2 Tbsp
1Wash vegetables with vegetable brush and chop into 1 inch pieces .I use food processor to chop the red peppers and onions.
I prepare the tomatoes by adding to boiling water for 4-5 minutes, then putting them in iced water to cool and stop cooking process. Peel the skin off the tomatoes and then chop into 1-2 inch pieces.
2Put all ingredients together in a large pot. Cook over medium to low heat until the juices are gone. The last hour or so, you will need to stir frequently so the sauce does not stick and burn on the bottom.
3While sauce is cooking, prepare half pint jars and lids so they are ready when the sauce is done. Fill hot jars, leaving about 1/2 inch to top of jar. Wipe around the top, and screw on lids. Boil 10 minutes in canner. After removing jars, make sure they seal. You should hear them pop.