VanVacter Recipes

Instructions

1. In a large saucepan, fill 2/3 with hot water. Bring to a boil and blanch tomatoes. Drain and rinse with cold water. Peel and chop into 1/2 inch size squares. Place tomatoes in a large saucepan with enough water to just cover. Bring to a boil and reduce heat to a simmer. In another large saucepan, bring approximately 2 quarts of lightly salted water to boil. Place green and red bell peppers, jalapeño peppers, habanero chilies, green chile peppers, onions and garlic in boiling water. Cook until tender, about 15 minutes. Drain vegetables and stir into saucepan with tomatoes. Mix in white sugar, ground black pepper and chopped cilantro. Simmer 15 to 20 minutes, stirring occasionally. Add more water if necessary to obtain desired consistency. Store in refrigerator prior to serving. Yields about 8 cups.