Ingredients
8 cups peeled chopped tomatoes (You can squeeze extra juice out of the tomatoes so it will be thicker)
4 cups Anaheim or sweet banana peppers (1 L)
2 cups chopped onion
2 cups cider vinegar (500 ml) (Can use pickling vinegar)
1 cup chopped sweet red peppers (250 ml)
1 cup chopped, seeds removed, jalapeno peppers (250 ml)
8 cloves garlic, minced
1 can tomato paste (5 ½ oz / 156 ml)
2 Tbsp granulated sugar
1 Tbsp pickling salt
2 tsp paprika
1 tsp dried oregano
¼ cup chopped fresh cilantro (optional)
Preparation
Wear rubber gloves when chopping the hot peppers & do not touch your eyes when handling them. In large heavy non-aluminum saucepan, combine tomatoes, Anaheim or banana peppers, onions, vinegar, red peppers, jalapeno peppers, garlic, tomato paste, sugar, salt, paprika & oregano. Bring to a boil, stirring often. Reduce heat to medium low, simmer for about 1 hour or until thick enough to coat spoon. Stir in cilantro (if using), simmer for 5 minutes longer. Fill and seal canning jars, process in boiling water bath for 20 minutes. Makes 4 - 5 pints. (Or you can roast the tomatoes & peppers before you start, if you want - everything else the same)
