6 cups chopped green bell pepper
6 cups chopped onion
2 cups chopped celery
6 cloves garlic, peeled and minced
Mix in a big kettle. Simmer 35-40minutes, until tender.
8 pounds tomatoes
Blanch and peel. Squeeze tomatoes by hand until chunks are small.
3 (6ounce) cans tomato paste
1/4 cup canning salt
1/2 teaspoon pepper
2 Tablespoons brown sugar
1 (8 ounce) jar hot taco sauce
1 (4 ounce) can diced green chilies
Add to tomatoes and bring to a boil, stirring constantly. Add vegetable mixture to the tomato mixture, and simmer 20 minutes, stirring constantly. Put in jars while hot. Process in a hot water bath. 15 minutes for pints, 20 minutes for quarts.
TIM'S NOTES: This is a fairly mild sauce and can be used in cooking, as well as a dip with corn chips. I like to add 2-3 minced, fresh jalapenos to the vegetable mixture before cooking. You can add/leave out the membranes and seeds, as desired. I have never used canning salt. I usually have kosher salt on hand, so that's what I use. This makes about 12-14 pints. I got this recipe from my Aunt Bev. One last note...I forgot to mention that it is best if you let this mature for "awhile" so the flavors have a chance to marry. Awhile in my book is probably a month or more. I usually put it in the cupboard and forget about it. Then one winter evening, when I am rummaging through the jam cupboard looking for a snack, I have one of those "Oh, yeah..." moments of discovery.
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