Ingredients

The following ingredients have 10 Servings
  • 25 c. tomatoes (peeled, chopped, and drained)
  • 1/3 c. Kosher salt
  • 1 c. vinegar
  • 1/4 c. lime juice
  • 5 onions (yellow, chopped)
  • 2 c. jalapeno peppers (chopped (I like to use the canned jalapeno-- see notes above))
  • 18 garlic cloves (chopped (SO much easier to get the pre-peeled garlic cloves))
  • 3 bunches cilantro (remove stems, roughly chop)
  • 3 Tbsp. cumin
  • 1 Tbsp. pepper
  • 45 oz tomato sauce (3 cans)
  • 36 oz tomato paste (3 cans)

Instruction

  • Place tomatoes and salt in a LARGE stock pot. Bring to a simmer.
  • Using an immersion blender, coarsely blend until you reach your desired consistency (my kids don't like big chunks of tomato so we blend it pretty well)
  • While tomatoes are boiling, combine vinegar, lime juice, onions, jalapenos, garlic, and cilantro in a blender and pulse until blended to desired consistency (you may have to do this in 2-3 batches). If you need liquid to help it blend, add some of the tomatoes from the stock pot.
  • Add blended onion mixture to the stock pot and add remaining ingredients (add more salt to taste, if needed).
  • Simmer for 30 minutes to 1 hour, stirring often (tomatoes burn easily so keep checking it).
  • Pour into jars hot and process 30 minutes (see Mel's Kitchen Cafe for tips on canning and processing).
  • Yields 9-12 quarts (18-24 pints)