| Total sodium per serving: 86.9mg |
Total calories per serving: 33.8 |
Servings: 18 – 1/4 cup servings |
Ingredients
- 8 Roma tomato
- 3 large jalapeno peppers
- 3 large banana peppers
- 3 stalks of celery
- 1-1/2 onions
- 1 tablespoon garlic powder
- 1/2 tablespoon citric acid (can be found any place they sell canning supplies)
- 1 tablespoon onion powder
- 1/4 cup white distilled vinegar
- 1 – 6oz can tomato paste
- 1/4 cup sugar
Directions
Chop tomatoes, jalapenos, banana peppers, onion and celery into medium sized pieces.
In a large Dutch oven, add all the chopped items along with the rest of the ingredients and simmer covered until mixture becomes liquidy. About 1 hour.
Turn off the heat and using a submersion blender, blend all the items until you reach the desired thickness.
Let cool, and fill up your mason jars or any other airtight container.
Should last about 1 month in the refrigerator.
You can adjust the heat level by adding or reducing the amount of jalapeno peppers. If you want to kick it up a notch, try other kinds of peppers like habanero or Chili de Arbol. This is a great starter recipe, you can add other things to it like green bell peppers, carrots, cilantro, lime juice. It’s up to you!
Enjoy!!
