"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
12 C Tomatoes, peeled, chopped and drained 1/2 C seeded, chopped Jalapeņo Peppers 2 C Green Pepper, chopped 2 C Onion, chopped 1 C Vinegar 1 T Salt 1/2 T Cayenne Pepper 1 T Oregano 1 T Garlic Salt 12 oz Tomato Paste 15 oz Tomato Sauce
Mix all ingredients except paste and sauce and cook until vegetables are tender. Add paste and sauce and cook for a short while. Pour into pint jars. 15 minutes in water bath to can.
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