Servings: 20-24
You’ll need:
2 cans of 15 oz. Crushed Tomatoes
1 can Rotel (mild, medium or hot – per your taste)
1/4 cup vinegar
1 large or 1-1/2 medium finely chopped onion
1-1/2 heaping tsp. minced or powdered garlic
1/4 cup sugar
1-1/2 tsp. salt
1-1/2 tsp. chopped jalapeño peppers
In a medium Dutch oven (or saucepan) add vinegar, onions and garlic. Cook on low to medium heat, while stirring, until onions are transparent. Meanwhile, in a blender or food processor empty the contents of the Rotel can and chopped jalapeño peppers (optional) and puree the mixture so it is no longer “chunky”.
In the saucepan add Crushed Tomatoes, puree mixture, sugar and salt. Stir every 15 minutes, simmering for at least one hour on low heat.
Cool completely before serving and/or freezing in small storage containers.
You’ll need:
2 cans of 15 oz. Crushed Tomatoes
1 can Rotel (mild, medium or hot – per your taste)
1/4 cup vinegar
1 large or 1-1/2 medium finely chopped onion
1-1/2 heaping tsp. minced or powdered garlic
1/4 cup sugar
1-1/2 tsp. salt
1-1/2 tsp. chopped jalapeño peppers
In a medium Dutch oven (or saucepan) add vinegar, onions and garlic. Cook on low to medium heat, while stirring, until onions are transparent. Meanwhile, in a blender or food processor empty the contents of the Rotel can and chopped jalapeño peppers (optional) and puree the mixture so it is no longer “chunky”.
In the saucepan add Crushed Tomatoes, puree mixture, sugar and salt. Stir every 15 minutes, simmering for at least one hour on low heat.
Cool completely before serving and/or freezing in small storage containers.
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