Great jalapeno flavor that isn’t too spicy! The original recipe came from the YouTube channel Apron Strings and I have adapted it for my family. This makes a big batch for pressure canning and it’s awesome!
Yields 12 pints
1 Gal can diced tomatoes
30 Jalepenos, chopped (remove seeds and veins from 27, leave them in 3)
2 White onions, chopped
1 Head garlic, chopped
3 Tbsp canning , sea or kosher salt
2 Tbsp granulated sugar
3/4 Cup apple cider vinegar
1/2 Cup fresh lime juice
2 Tbsp Mexican oregano
3 Tsp ground cumin
2 Cups tomato juice
Prepare jars and pressure canner.
In a food processor chop jalapenos, onion and garlic together.
In a large pot, stir all ingredients together, bring to a boil and simmer 10 minutes.
Fill hot jars to 1 inch headspace, remove air bubbles, wipe rims and put on lids and rings.
Process pints and half pints 35 minutes.
Enjoy!
~J~