| | Directions | | Blanch tomatoes, peel off skin. Take garlic, tomatoes, onions and peppers and process them in blender to fine texture. Set aside 2 cups of mixture. Mix with cornstarch. Combine mixture and the rest of the ingredients. After it boils, add tomato/cornstarch mixture. Cook 20 minutes on medium-high heat. Add to clean sterile jars (by giving them a 20 minute hot water bath). Fill jars, put on canning lids and put in canner. Cover jars with water and boil water 10 minutes. If used within the first year, it has a mild taste. The longer it sits, the hotter it gets!! |
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| Ingredients | | - |  | 20 cups tomatoes (about 30 tomatoes) |
| - | | 8 cups onions |
| - | | 3 green bell peppers |
| - | | 8 jalapeno peppers |
| - | | 5 tablespoons salt |
| - | | 4 teaspoons red cayenne pepper |
| - | | 1 1/2 cups cornstarch |
| - | | 5 cloves garlic |
| - | | 7 banana peppers |
| - | | 2 cups sugar |
| - | | 2 1/2 cups white vinegar |
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