READY IN: 1hr 15minsYIELD: 1 gallon
2 -3lbstomatoes (preferably vine ripe, any variety)
1⁄2 – 1lbsweet pepper (red or yellow bell pepper, ancient, or other variety)
1⁄2 – 1lb spicy bell pepper (Hungarian or similar mild flavor)
1 -2cup chopped onion
1⁄2 cupwhite vinegar
1⁄2 teaspoonred pepper flakes (optional)
1⁄2 – 1cup packed chopped fresh parsley
2 -3tablespoonsvegetable oil or 2 -3 tablespoonsolive oil
Serving Size: 1 (88) g
Servings Per Recipe:20
Calories from Fat 13 g 41 %
Total Fat 1.5 g 2 %
Saturated Fat 0.2 g 1 %
Cholesterol 0 mg 0 %
Sodium 1051 mg 43 %
Total Carbohydrate4.5 g 1 %
Dietary Fiber 1.2 g 4 %
Sugars 3 g 11 %
Protein 0.7 g 1 %
1. Prepare a big dutch oven or pan (1-1.5 gallon), immersion blender or a food processor.
2. Prepare approximately equal amount of peppers and tomatoes. Wash and chop the peppers and tomatoes. The pieces can be small or large because they will be cooked and then processed.
3. Start with cooking the onion in 2-3 tbsp of olive or your favorite vegetable oil. On medium heat, about 10 min until the onion is soft and brownish color. It is ok to add some salt at this stage. Alternatively you can use caramelized onion. I always have a batch of frozen caramelized onions cooked in the dutch oven. I learned this from the Kitchn website.
4. Add peppers and cook on high heat for about 10 min, stirring occasionally. The pepper should start cooking.
5. Add chopped tomatoes and cook everything on a medium to low heat for 15 min or so, until the mass is soft and juicy. Stir occasionally.
6. Use the immersion blender to puree the cooked vegetables.
7. Add vinegar, sugar, and salt to taste. If necessary, add red pepper flakes.
8. Add parsley, and cook for 3-5 min more.
9. If canning, add the boiling sauce to the hot jars and cover with lids per the usual canning method.
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