I hope you found your recipe for peppers in ketchup.  I know a lot of people were busy making turkey dinner and probably did not have time to help you.  I have used this recipe from the college of agriculture and home economics website many times for our Woman's Fall Festival ChurchBazaar-we never have any leftover jars, this is a great seller.  I thought I would share this with you.

 

Tomato Taco Sauce

 

8 qts peeled cored, finely chopped paste tomatoes

2 1/2 cups vinegar

2 T Salt

2 cloves garlic, crushed

1 1/2 T black pepper

5 cups chopped onions

1 Tablespoon sugar

4 jalapeno seeded and chopped

2 tablespoons oregano leaves (optional)

1 tsp ground cumin (optional)

4 long green chiles, seeded and chopped

 

Combine ingredients in a large saucepan.  Bring to a boil.  Reduce heat and simmer, stirring frequently until thick (about 1 our).  Ladle hot mixture into pint size jars.  Leave 1/2 inch headspace.  Adjust lids and process in boiling water canner 15 minutes for 0-1,000 feet altitude:  20 minutes at 1,000-6,000 feet.

 

Yield:  16-18 pints