1 6-lb 6-oz can diced tomatoes in juice
4 red onions, chopped
4 large cloves garlic, minced
2 green peppers, chopped
4 stalks celery, chopped
2 qts roasted green chiles, peeled, seeded, and chopped
1 T cumin
2 tsp salt
1 tsp pepper
1/2 bunch fresh cilantro, snipped
Combine in a stock pot, and simmer 3 or 4 hours until it is cooked down to a sauce. While it is cooking:
2 gallons (~13 lbs) roma tomatoes, blanched, peeled, and chopped
4 large red onions, chopped
juice of 2 lbs limes
1 bunch cilantro, snipped
1 T cumin
2 tsp salt or to taste
Turn the heat on the sauce down to warm. Add the above to the stockpot. Fill sterile jars, and can or freeze (leave 1-1/2 inches headspace). Makes 12 quarts.
