• 3 lbs. Heirloom tomatoes, seeded/large dice
• ½ lb. sweet onion, rough dice
• 3 small jalapeño peppers, cleaned/fine dice
• ¼ fresh cilantro, fine chop
• 1 cup distilled white vinegar
• 1 tbsp. lemon juice
• ¼ cup sugar
• 1 tbsp. Kosher salt
Directions:
Skin tomatoes (blanch, shock, drain) if desired.
Rub jalapeño peppers with extra virgin olive oil and roast over open flame.
Processing:
• In a small sauce pot bring vinegar, lemon juice, sugar and salt to a boil; let cool.
• In a large nonreactive pot add tomatoes, onions, and jalapeños.
• Add vinegar mixture, bring to a boil, and lower to simmer; cook 10-15 minutes.
• Turn off heat and stir in cilantro.
Bottling/Canning:
• Fill jars leaving ½" room on top, cook for 15 minutes.
Source: SOUTHERN RECIPES
