• 1/4 cup chopped onion
  • 3/4 cup sweet green pepper
  • 1/2 cup sweet red pepper
  • 5 cups tomatoes chopped coarsely
  • 1 hot banana
  • 3 hot chili peppers
  • 1 large clove of garlic minced
  • 1 – 5 1/2 can of tomato paste
  • 1/2 cup white vinegar
  • 2 tbsp lime juice
  • 1 1/2 tsp pickling salt
  • 1 tsp paprika

Bring above to boil, stir contantly. Boil for  15 – 20 min.  Reduce heat to med. and cook uncovered for 15 min.  Stir occasionally.  Add 2 tbsp of parsley.  Add 1 tsp dried oregano. (optional)

Cook 10-15 minutes or longer until reaches the desired thickness.  Simmer for 20 min. No canner is needed.  And this recipe may be cooked in oven too.  Stir once in a while so it doesn’t stick.  Pour into sterilized jars!!!   Makes 4 pints.

*This recipe is a very basic one, however, you can tweek this to your desire.  I use jalapenos instead of chilis and I add cilantro instead of oregano.  I also use roma tomatoes to make it

thicker.

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