Blanch tomatoes, skin and cut in 4ths Bring to boil and simmer until it reduces by a third . Cut all veggies in 1/4 x 1/4 squares.
mix veggies with tomatoes and cook until reduced enough to add seasonings and liquids. Bring back to boil and reduce heat to a soft boil. Cook for one hour than bottle in your chouce of size of bottle. Water bath for 20 minutes. Enjoy. Take cayenne pepper out before you can. Make sure you take stems off. If you can't find cayenne peppers use red jalapenos.
Be patient and let it cook down so it will be thick and yummy.
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|Serving Size: 1 Serving (7862g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 149 (9%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 0mg||0 %|
|Sodium 42299.3mg||1459 %|
|Potassium 17442.4mg||459 %|
|Total Carbohydrate 371.2g||109 %|
|Dietary Fiber 101.7g||407 %|
|Sugars, other 269.5g|
|Protein 70.9g||101 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1654
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