60 tomatos, blanched and peeled
2 bell peppers, chopped
3 garlic cloves, crushed
2 onions, chopped
6 jalapenos, diced
8 Anaheim chili peppers, diced
1/2 cup vinegar
1 sprig cilatro (I use a little more)
2 TBSP oregano
3 TBSP salt
2 tsp cumin
1 tsp chili powder
1/2 tsp basil
I like to use fresh spices, but you do not have to.
Bring to a boil. Continue boiling until reaches desired thickness. ( I put in my big roaster and cook all night at about 200 degrees. Put in jars and water bath for about 20-25 minutes for pint jars.
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