3-1/2 cups peeled chopped tomatoes (about 4 large)
1 large green bell pepper, chopped
1 medium onion, chopped
1-2 jalapeno pepper, seeded and chopped
1 tablespoon sugar
2-1/4 teaspoons salt
1 garlic clove, minced
3/4 teaspoon ground cumin
1 can (6 ounces) tomato paste
1/4 cup white vinegar
2 tablespoons lemon juice
Baked tortilla or Frito chip scoops
In a large saucepan, mix the first eight ingredients.
Stir in the tomato paste, vinegar and lemon juice.
Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently.
Cool to room temperature.
Cover and refrigerate until chilled. Serve with chips.
Yield: 4 cups.
Ryda's note~ Wear disposable gloves when cutting hot peppers, the oils can burn skin. Avoid touching your face.
