I came up with this recipe September 2009 and it’s a true keeper! I have used it for chili among other things. Soooo good!
Servings: 22 pints!
8 quarts peeled tomatoes in petite dice (measure after dicing) – about 25 lbs. tomatoes
4 ounces diced green chilies (canned)
2 cups diced bell pepper (I used orange/red)
¾ cup finely diced jalapeno peppers (approx. 3 huge or 6 regular – used a food processor)
1 cup sliced green onion (including some green tops)
1 Tbsp. granulated garlic
2 Tbsp. salt
¼ cup lime juice
1 cup lemon juice
¾ cup sugar
2 Tbsp. calcium chloride (to firm tomato pieces)
~optional but worth it!
Mix all together. Bring to a boil. Reduce heat to simmer. Ladle into hot pint or smaller jars. Process in boiling water bath for 40 minutes.
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