Ingredients
12 medium tomatoes (about 4 pounds)2 large red onions, chopped2 medium green peppers, chopped2 cans (8 ounces each) unsweetened crushed pineapple, drained1 can (15 ounces) tomato sauce1 can (12 ounces) tomato paste3 cans (4 ounces each) chopped green chiles2 cans (4 ounces each) diced jalapeno peppers, drained1/3 cup white vinegar2 tablespoons salt6 garlic cloves, minced2 teaspoons ground cumin1 teaspoon pepper
Preparation
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop.
In a stockpot, combine remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15-20 minutes or to desired thickness.
Carefully ladle hot mixture into seven hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding 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.
