Recipe I bumped into online. If you don't have cider, you can use wine vinegar.
- Carbohydrate 10.9388458333333 g
- Cholesterol 0 mg
- Fat 0.485108333333333 g
- Fiber 3.39945841709773 g
- Protein 2.11882083333333 g
- Saturated Fat 0.0928616666666667 g
- Serving Size 1 1 Serving (210g)
- Sodium 9.255 mg
- Sugar 7.5393874162356 g
- Trans Fat 0.131785 g
- Calories 49 calories
Step-by-step
- Combine tomatoes, peppers, onions, salt, garlic, and vinegar in a large pot.
- Bring to a boil, reduce heat and simmer 20 minutes.
- Pour into hot jars leaving 1/4 teaspoon head space an adjust the caps
- Process for 30 minutes in boiling water bath.
Tomatoes carry the primary water weight in this preserve, meaning their cellular structure dictates the final density of the mixture. Peeling them prior to chopping prevents tough strips of skin from floating independently in the liquid, ensuring a uniform consistency that clings to tortilla chips rather than sliding straight off them. When tomatoes boil alongside dense green peppers and sharp onions, cellular walls break down completely, releasing pectin and natural sugars that thicken the pot naturally without requiring added commercial starches.
Processing the packed jars in a boiling water bath for a full thirty minutes establishes a thermal barrier against spoilage, sterilizing the container while driving out residual oxygen. Leaving exactly one-quarter inch of headspace inside each jar provides the necessary room for air to expand during processing without breaking the glass seal. Once cooled completely on a dry towel, properly sealed jars stored in a dark pantry will retain their quality for up to one year.
Opening a jar reveals a concentrated base that functions far beyond a simple chip dip. Stirring this cooked mixture into whisked eggs creates an instant base for huevos rancheros, while blending it with residual pan drippings yields a flavorful braising liquid for roasted pork shoulder. Because the long simmer already melded the raw edge of the garlic and vinegar, cold applications taste just as balanced as heated ones.
Substitutions require careful thought regarding acidity levels, since safely processing preserves demands adequate pH. Swapping cider vinegar for white wine vinegar requires a direct one-to-one volume ratio, though apple cider imparts a fruitier undertone that subdues the sharp heat of the jalapeños much faster than standard white vinegar can manage.
