Gina H. modified recipe of neighbor Laura B.
1 large onion chopped (very large or 2 little ones)
14 tomatoes peel and crush them (blanch them for 30 sec., then under cold water, the peel comes right off)
8 large green chilies roasted, peeled, deseeded and chopped
1/2 cup vinegar
1/8 cup of sugar
1 tsp crushed red pepper (optional)
1 tsp Cumin
1/4 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp chili powder
3 tsp salt
Mix all these ingredients well in a pot and bring to a boil and simmer 20 mins. Then bottle in clean jars and process for 25 mins in a canner. You can make this hotter if you like by adding more chili powder and crushed red pepper or adding jalapenos peppers.
This will last at least a year if canned correctly.
1 batch yields 6 pints
