Ingredients

• 35 freshs tomatoes , peeled, seeded and chopped
• 2 cups apple cider vinegar
• 4 reds bell peppers , seeded and diced
• 1 large onion , diced
• 1 cup white sugar
• 1 cup packed brown sugar
• 3 freshs hot chile peppers , seeded and chopped
• 0.33 cups fresh lime juice , or to taste
• 1 tablespoon salt , or to taste

Instructions

1. 1 Place tomatoes into a large pot over medium heat. Simmer for 1 hour, skimming off any excess liquid or foam as necessary.
2. 2 Stir vinegar, bell peppers, onion, sugars, chile peppers, lime juice, and salt into tomatoes. Reduce heat to low and simmer until liquid reduces and sauce thickens, 3 to 5 hours. Adjust seasonings to taste.
3. 3 When sauce is almost ready, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm, soapy water.
4. 4 Remove sauce from heat and skim off any foam. Pour into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving