Recipe by *SimplyME*
This recipe has been in our family since 1976. It was my dad's recipe given to him by a friend. He won 3rd place at the Southern New Mexico State Fair in 1978. He passed away that month and never knew he won. So you can say this a very special recipe in our family. It is like a canned pico de gallo. You can eat it with tortilla chips or mix in with scrambled eggs or whatever you prefer.
Top Review by ourdogeli
I was excited to see this recipe and realize that everything I needed was in the garden. I added a few different types of peppers (I suggest you wear gloves when chopping them- lesson learned). I made half the recipe with fresh oregano and half with cilantro. Very different taste to each, but delicious. Took two jars on a family vacation- they were gone in one night. Yummy! Thanks for sharing.
- 2 lbs jalapenos
- 2 lbs tomatoes
- 1 large onion
- 4 garlic cloves, minced
- 2 tablespoons oregano
- 3 cups vinegar
- 1 1⁄2 cups water
- 6 -7 teaspoons sugar
- 6 -7 teaspoons salt
Directions See How It's Made
- Chop jalapenos, tomatoes and onion.
- Mix vegetables together with garlic and oregano. Set aside.
- Mix together vinegar and water. Set aside.
- Fill jars with vegetable mixture to 1/2 inch from top of jars.
- To each jar add 1 tsp each of salt and sugar.
- Then add liquid to jars to 1/2 inch from top.
- Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.