Ingredients
6 pounds tomatoes3 large green peppers, chopped3 large onions, chopped2 cups white vinegar1 large sweet red pepper, chopped1 can (12 ounces) tomato paste4 jalapeno peppers, seeded and chopped2 serrano peppers, seeded and chopped1/2 cup sugar1/2 cup minced fresh cilantro1/2 cup bottled lemon juice3 garlic cloves, minced4 teaspoons ground cumin1 tablespoon salt2 teaspoons dried oregano1 teaspoon hot pepper sauce
Preparation
In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot.
Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes.
Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding or removing hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
