| Prep Time | 2 hours |
| Cook Time | 2.5 hours |
| Servings |
pints
|
Ingredients
- 8 cups Tomato diced, peeled, de-seeded
- 2 cups Green Bell Pepper diced, de-seeded
- 2 cups Onion diced
- 12 oz Tomato Paste
- 10 oz Tomato Soup
- 1/8 cup Honey
- 2 tbsp Sea Salt
- 1 tsp Cayenne Pepper add extra for heat
- 1/2 cup White Vinegar
- 1/4 cup Dried Cilantro
- 1/4 cup Minced Garlic can substitute roasted garlic cloves
Ingredients
|
|
Instructions
- Fill a pot 3/4 with water and heat to a simmering boil. While water is boiling, fill a large container with ice and cold water.
- Remove stems from tomatoes, cut a small x in the bottom of the tomato to make peeling easier. Then add to boiling water.
- Once tomato skins have split, pull them out of the boiling water and place into ice water.
- Peel skins from tomatoes and cut out cores. De-seed tomatoes. (The seeds and insides can be strained to save tomato juice for later if desired.)
- Dice peppers and onions, combine with tomatoes in a stock pot. Add tomato paste, tomato soup, honey, salt, pepper, vinegar, cilantro, garlic.
- Once boiling, add fruit if desired. I usually only add two different fruits to each batch. Raspberry - 1 pint Limes - 3-4 limes Blueberries - 1 pint Pineapple - 1 whole pineapple, cored Mango - 3 peeled, pitted mangoes Pear - 4-5 peeled pitted pears