8 (29 ounce) cans whole tomatoes, undrained
4 fresh jalapeño peppers
4 canned jalapeño peppers
1/2 cup red wine vinegar
1/4 cup chili powder
2 tablespoons garlic powder
1 tablespoon vegetable oil
2 teaspoons red pepper
1 teaspoon salt
Position knife blade in food processor bowl, and add one-third each tomatoes,
scallions and peppers. Pulse 2 to 3 times until coarsely chopped. Repeat
procedure two more times with remaining tomatoes, scallions and peppers. Combine
tomato mixture, vinegar and remaining ingredients in a large Dutch oven or
kettle; bring mixture to a boil over medium heat. Reduce heat to low; simmer,
uncovered, 30 minutes.
Pour hot mixture into hot sterilized pint jars, leaving 1/2 inch of headspace.
Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on
bands. Process sauce in boiling water bath 10 minutes.
Makes 16 pints.