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Texican Stewed Tomatoes

8 qts cored, peeled, chopped tomatoes
2 cups chopped jalapeno peppers
1 cup chopped onion
1/2 cup chopped seranno peppers
4 tsp salt
8 ounce can tomato sauce (optional)

You can substitute any kind of green peppers for the jalapeno and
seranno to make the sauce more or less hot. You can even substitute
chopped celery or grated carrots or more onion for part of the
peppers. But do not exceed 3 1/2 cups total low-acid vegetables.

Combine all ingredients and simmer for 10 minutes, stirring to
prevent scorching. Use the can of commercial tomato sauce if your
tomatoes are overly juicy; it is not necessary if you use paste
tomatoes like Roma, San Marzano, Viva Italia, etc. Adjust seasonings
to taste (you can add vinegar, lemon or lime juice, more salt,
chili powder, sugar (yuck), "lemon pepper", etc. Do not increase
the amount of peppers or onions.

Ladle into hot jars, leaving 1/2 inch headspace. Adjust caps;
process at 10 or 11 pounds pressure 15 minutes for pints or 20
minutes for quarts. Yields about 7 quarts.


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