Yields about 16 pints
6 pounds tomatoes or 12 large (one #10 can diced tomatoes)
9 dried hot chili peppers
3 cups diced red onion
1 1/2 cups chopped cilantro, packed
15 cloves of garlic, minced
6 jalapeno peppers, seeded and diced
1 TBS salt
3/4 tsp dried red chili flakes
3/4 cup red wine vinegar
Wash, Drain, peel, seed and dice tomatoes unless you use can.
Remove seeds from dried chili pepper; place in a bowl or blender and pour boiling water to cover them, seep covered with plastic wrap, 15 min.
Drain half the water and puree in blender. Combine all ingredients in a large pot and bring to boil. Reduce heat and simmer for 10 minutes, or until thickens. Ladle into hot jars leaving 1/4 inch head space. wipe rims, secure hot lids and rings and process in water bath 15 min.
It's not to spicy but really good can adjust the hotness by not removing some of the seeds or add more red chili flakes.
Might need to water bath longer due to elevation?
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