8 Cups Tomatoes, peeled, cored and rough chopped
6 Jalapeno Peppers, stems removed, chopped – 3 seeded and ribs removed, 3 with seeds
4 Pablano Peppers, charred, skins, seeds and stems removed, chopped
(You will find several methods to remove the thick, waxy skins of these peppers.
I use a kitchen torch to char the skins then scrape with a spoon and wipe with a paper towel)
1 Medium Onion, chopped
1/4 Cup Apple Cider Vinegar
2 TBSP Sugar
2 tsp Sea Salt
In a heavy bottomed pot over medium low heat bring to a boil and boil 10 minutes. Reduce heat to low, simmer for 45 minutes.
Increase heat bring back to a boil. Remove from heat. Add 1 TBSP Lemon Juice.
Process 1/2 Pints 10 minutes, Pints 15 Minutes in water bath canner.