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3 - 4 ziplock bags of tomatoes or 7 or 8 inches from bottom of big canning stock pot pan.
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4 large green peppers
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5 anaheim peppers
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4- 5 jalepeno w/ seeds or 1 habanaro with three skinny peppers
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(Used 4 jalepeno with seeds and was too hot)
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5-6 onions
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5 tbs heaping minced garlic
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2 tbs onion powder
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2 tbs garlic powder
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5 tbs salt
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2 tbs pepper
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2 1/2 cups lemon juice
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Taste
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Boil for good hour
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Simmer off water on top.
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Process 50 minutes for pints.
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