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“Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!”
READY IN:
55mins
YIELD:
7 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Put peppers and onions through food chopper, or chop in water in blender and drain.
  2. Place in 6 quart kettle.
  3. Add salt; cover with boiling water.
  4. Let stand 10 minutes.
  5. Drain and discard liquid.
  6. Add vinegar and sugar to vegs.
  7. Bring to boil, simmer 20 minutes.
  8. Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
  9. Wipe jar rim, adjust lids.
  10. Process in boiling water bath 15 minutes.
  11. Start to count processing time when water in canner returns to boiling.
  12. Remove jars.

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