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KS Smitty · 08-15-2020, 01:24 PM

This is my Aunt Alties recipe, I can 9-12 quarts of it a year, I get major kudos for it. Some CPers have enjoyed it at a Bash or 2. It's very basic, we like the large pieces and think the flavors meld better but you can always put it in a blender/food processor to make them smaller before serving.

3 qts maters peeled and quartered
4 onions quartered
4 bell peppers w/o seeds
10 jalapeno peppers w seeds
10 banana peppers w seeds
4 garlic cloves sliced
2 Tablespoons salt
4 Tablespoons cornstarch (disolved in 1/4 cup water)

Cook til juices come out and onions are translucent, add cornstarch boil 15 minutes and can.

You can use 20 chilis in place of the banana/jalapeno if you like that flavor better.

08-15-2020, 01:24 PM	#4
KS Smitty Cool as a Cucumber KS Smitty's Avatar Join Date: Feb 2001 Location: on the edge	This is my Aunt Alties recipe, I can 9-12 quarts of it a year, I get major kudos for it. Some CPers have enjoyed it at a Bash or 2. It's very basic, we like the large pieces and think the flavors meld better but you can always put it in a blender/food processor to make them smaller before serving. 3 qts maters peeled and quartered 4 onions quartered 4 bell peppers w/o seeds 10 jalapeno peppers w seeds 10 banana peppers w seeds 4 garlic cloves sliced 2 Tablespoons salt 4 Tablespoons cornstarch (disolved in 1/4 cup water) Cook til juices come out and onions are translucent, add cornstarch boil 15 minutes and can. You can use 20 chilis in place of the banana/jalapeno if you like that flavor better. Last edited by KS Smitty; 08-15-2020 at 01:25 PM.. Reason: edit
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