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6 x 500mL mason jars
8 cup chopped peeled tomatoes
6 cup (1189g) chopped red, yellow, orange peppers
2 cup (274g) chopped onion
2 cup (438g) cider vinegar
1 cup chopped jalapeno peppers (wear gloves)(optional)
1 cup chopped cilantro or parsley (optional)
4 (22g) chopped cloves garlic
1 (5½oz) can tomato paste
2 tbsp. sugar
1 tbsp. coarse salt
2 tsp. paprika
1 tsp. oregano
15g chopped scotch bonnet

For each 250mL

How to peel tomatoes: Boil water at medium heat and put tomatoes in for 2-3min or until the skin peels off easily. Remove the tomatoes and peel skin off right away.

How to sterilize jars: Bring a big pot of water to a boil with some vinegar (2 Tbsp). Place jars into the pot ensure that the jars are completely covered with water. Boil for 30 minutes. Keep jars hot until ready for use. The lids just needs to be soaked completely in warm water prior to use.

Wash all vegetables and take the seeds out of peppers. Mix all ingredients in a large pot. Bring to a boil, stir frequently and simmer for 1 hour. Place in sterilized jars. Store in cool dark place. Use within a year as long as the seal is good.