Servings: 10 to 12 cups

4 lbs homegrown tomatoes, cored 4 lbs homegrown tomatoes, cored
5 Jalapeño peppers, stem removed and seeded 5 Jalapeño peppers, stem removed and seeded
1/2 of an orange bell pepper (remove stem, seeds, and membrane ½ of an orange bell pepper (remove stem, seeds, and membrane
1/4 C + 2 T Apple Cider Vinegar ¼ C + 2 T Apple Cider Vinegar
2 T Lime Juice 2 T Lime Juice
1/2 of a bunch of fresh Cilantro ½ of a bunch of fresh Cilantro
1 1/2 sweet onion 1 ½ sweet onion
1 clove garlic 1 clove garlic
1 1/2-2 tsp cumin 1 ½ to 2 tsp cumin
1 tsp ancho chili powder 1 tsp ancho chili powder
1/2 tsp oregano ½ tsp oregano
1/2 tsp Paprika ½ tsp Paprika
1 T salt 1 T salt
1/4 tsp pepper ¼ tsp pepper

Used a food processor to chop all vegetables and cilantro. Be careful to not put too much in the processor at once. When finished processing, mix everything together and taste for any adjustments. Ladle into containers and store in refrigerator.

First made 10-21-16 using Jon's tomatoes and jalapeños.  First made 10 to 21-16 using Jon's tomatoes and jalapeños.
09-09-21 made using Jon’s tomatoes. Omitted lime juice. This was fantastic!  09-09 to 21 made using Jon’s tomatoes. Omitted lime juice. This was fantastic!
12-17-21 Jon’s remainder of garden ripened on cabinet.  12 to 17-21 Jon’s remainder of garden ripened on cabinet.