1 Roaster pan of tomatoes
6 Onions, chopped
6 Bell peppers, chopped
10 Jalapenos (with seeds), chopped
2 Tablespoon sugar (or Splenda)
1 1/2 Teaspoon canning salt
1 Tablespoon crushed red pepper
1 Teaspoon black pepper
1/2 Teaspoon cumin
1 Bunch cilantro, chopped
3/4 Cup white vinegar
Wash the tomatoes then cut them in half length-wise and then remove the seeds. Arrange them in layers in a large roasting pan, skin side down (depending on the size & variety of your tomatoes, you will get about 5 layers into a roasting pan). Roast for about 1 hour and 30 minutes at 350 degrees, or until skins start to wrinkle. Let cool and remove and discard the skins (they should just pinch off at this point). Put the tomato meat into an 8 quart pot. Lightly puree tomatoes using a hand-held mixing stick, until chunky.
Mix all the remaining ingredients (except the cilantro) together and bring to a boil, then turn the heat down & simmer for 2 hours, stirring often. Right before canning, add the chopped cilantro.
After putting the sauce into sanitized jars, give them a 15 minute bath in boiling water, then remove & allow them to cool undisturbed overnight. Check the seals & store in a cool, dry area.
This recipe makes 7 pints & can be doubled or tripled without any problem. Enjoy!!!
