Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Chop jalapenos, tomatoes and onion.
  2. Mix vegetables together with garlic and oregano. Set aside.
  3. Mix together vinegar and water. Set aside.
  4. Fill jars with vegetable mixture to 1/2 inch from top of jars.
  5. To each jar add 1 tsp each of salt and sugar.
  6. Then add liquid to jars to 1/2 inch from top.
  7. Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.
Most Helpful

Okay my theory was wrong.....so I guess it is written correctly? I just don't know why there is 4 1/2 cups of liquid to add to less then 1/2 inch headspace on what wound up to be 3 pints of veggies.......maybe I'm new to all this and I have no clue how to fix it and have lost nearly 5 lbs of veggies in the process.

5 5

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.

5 5

Great stuff, we consumed half a jar in one sitting and my DH asked me to make another batch, so we would have plenty for the winter. To be honest i guestimated the amount of tomtoes and peppers. I used fresh cayenne peppers ,so i had to be cautious adding theses as they are really hot.