Been 'tweaking' this recipe for thirty-five years.
servesMakes 9 pints (More or less)
prep time45 Min
cook time45 Min
tomatoes - fresh 'coarse' chopped (3 pounds.)
onion - minced (approx. 4 med-lrg.)
28 ox. tomatoes - 'petite' chopped
28 oz tomato sauce
bunch. cilantro - fresh minced w/ stems minced
fresh garlic minced
ortega taco seasoning (specifially!)
lipton's onion soup mix
bull's breath chili seasoning (james gang bbq)
heaping tblsp corn starch in one cup of cold water. stir vigorously.
How To Make
Combine all ingredients in a large pot and bring to a boil for five or six minutes, stirring frequently.
Lower the heat to simmer for 40 minutes, stirring occasionally, but add the corn starch at the 30 minute mark.
Remove to sterilized jars.
*I make five 'heat levels' using this basic recipe.
My 'Mediyummi': ½ Cup minced and seeded Jalapeño peppers.
My 'Killer': 1 Cup minced Jalapeño peppers - seeded and chopped
½ Cup minced Habañero peppers - seeded and chopped
My 'Slayer': 2 Cups each; minced Jalapeño peppers and Habanero peppers - seeded and stemmed
My INCENDIARY!: Just add one Tablespoon of Ghost Pepper sauce to each Pint as you can it. Stir it in well.
Incendiary will light fires and cigarettes. BE WARNED!!!
Last Step: Don't forget to share!
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