Monday, September 04, 2006



  • 24 pounds tomatoes
  • 1 (12 ounce) can tomato paste
  • 1/2 bunch cilantro
  • 16 jalapeno chile peppers
  • 2 medium heads garlic
  • 6 large green bell peppers, chopped
  • 6 large onions, chopped
  • 9 tablespoons salt
  • 1 cup distilled white vinegar
  • 1/2 cup brown sugar
  • 3/4 cup cornstarch
  • 1/2 cup water


    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
  1. 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.
  2. 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.
  3. 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.


Blogger Sister Mary Hasta said...

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12:32 PM  
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3:31 PM  

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