Tomatoes and Smoked Peppers

I use my canned Tomatoes and Smoked Peppers as I would use Rotel. For casseroles, of for a quick stove top meal using hamburger and pasta. I can just pop open a jar and add a lot of flavor to any dish!

8 Cups Peeled and Diced Fresh Tomatoes (if you prefer you can chop them in the food processor)

2 Large Fresh Bell Peppers diced (about 2 Cups) (wash, deseeded and deveined)

3 Medium Jalapeños diced (about ½ Cup) (wash deseeded and deveined)

2 Large Smoked Chilies diced ( I used the mild Hatch Chilies)

2 Teaspoons Lemon Juice

1 1/2  Teaspoons Salt

In large stock pot add all of the chopped peppers, lemon juice and salt. On medium high heat cover and stir occasionally. Cook for 4 to 5 minutes or until the green peppers start to turn a lighter color and are getting soft. Then add tomatoes and continue to stir. When tomatoes start to foam and boil, cook another 15 minutes. Turn heat off and fill sterilized jars within an inch of the top of the jar, and cover each jar with sterilized lids and rings. Process in a boiling water bath according to your canning directions for your altitude. Here in Oklahoma I process mine for 15 minutes in a boiling water bath so that the jars will seal and there is no spoilage.

I do not invert the jars after processing. This can cause leakage and your tomatoes to spoil.