Chop onions and wax and bell peppers, fry medium in some oil, margarine, and the paprika. Skin and coarsely chop tomatoes. Put tomatoes, fried onions and peppers in blue canning kettle. Chop garlic and jalapenos, add to kettle. Add spices and simmer til down to 2/3 of a kettle full. Bring sauce to a boil, seal in sterilized jars, process in boiling water bath 15 minutes. Posted to MM-Recipes Digest by NJSmith
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|Serving Size: 1 Quart (1156g)|
|Recipe Makes: 13 Quarts|
|Calories from Fat: 21 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 3039.1mg||105 %|
|Potassium 2461.2mg||65 %|
|Total Carbohydrate 68.6g||20 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 51.3g|
|Protein 11.9g||17 %|
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Calories per serving: 306
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