By Tessie2


Coarse chop:

8 cups tomatoes - skinned
2 cups onions
1 cup green pepper Fine chop:

1 cup seeded jalapenos (wear gloves)
6 large cloves garlic
1/4 cup cilantro shred:

2 cups carrot add:
2/3 cup lemon juice
1 tablespoon salt
1 teaspoon white pepper
Boil all ingredients, simmer 20 mins removing any foam that collects.
Ladle into clean, sterile pint sized jars.
Cap using canning lids and bands.
Process using water bath method for 20 mins.
Yield 6-7 pints.