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Ingredients
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24 pounds tomatoes
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1 (12 ounce) can tomato paste
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½ bunch cilantro
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16 jalapeno chile peppers
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2 medium heads garlic
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6 large green bell peppers, chopped
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6 large onions, chopped
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9 tablespoons salt
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1 cup distilled white vinegar
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½ cup brown sugar
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¾ cup cornstarch
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½ cup water
Directions
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Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
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In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
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In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
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Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.
Nutrition Facts (per serving)
48 | Calories |
0g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 80 | |
Calories 48 | |
% Daily Value * | |
Total Fat 0g | 1% |
Saturated Fat 0g | 1% |
Sodium 827mg | 36% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 6g | |
Protein 2g | 3% |
Vitamin C 31mg | 34% |
Calcium 24mg | 2% |
Iron 1mg | 3% |
Potassium 419mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.