Total TimePrep: 15 min. Cook: 45 min. + cooling
- 12 medium tomatoes
- 3 green peppers, chopped
- 2 large onions, chopped
- 1 cup water
- 3 garlic cloves, minced
- 2 to 4 jalapeno peppers, seeded and chopped
- 1-1/2 teaspoons salt
- Scald, peel and chop tomatoes; place in a kettle. Add remaining ingredients. Cook, uncovered, over medium heat 45 minutes, stirring often. Cool slightly; pack into freezer containers. Freeze up to 8 months.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1/2 cup: 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 186mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein.
May 4, 2014
I love this.. It is so easy and good! I found this recipe 2 years ago and am I happy I come across it. I planted more tomatoes this year so I am going to have plenty. I put this in soups, chili, ham and beans, pasta salads and I make breaded tomatoes with my zesty tomatoes. I always make so many chopped, crushed or chunky tomatoes so I have plenty to choose from for what ever I am cooking. Thanks for this. I was discouraged canning the good old way... This gave me some confidence back.
Aug 19, 2010
I've been making this for years. It is a wonderful, flavorful base to use for chili. Just add beans and ground beef and a can of tomato soup, if you'd like - no additional seasoning necessary. I've shared the recipe with friends and they rave about it, too.
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