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Cut peeled tomatoes into chunks and add some of the tomato chunks to a food processor. Cover and process until almost smooth. Transfer tomato puree to a 7- to 8-quart non-reactive heavy pot. Repeat with remaining tomatoes.
Add onions, bell peppers, jalapeño, tomato paste, garlic, brown sugar, chili powder, cumin, salt, oregano and black pepper to puree in pot. Bring to a boil, stirring frequently; reduce heat. Simmer, uncovered, about 60 minutes or until mixture is reduced to about 20 cups and is desired sauce consistency, stirring occasionally. Remove from heat; stir in vinegar and lime juice.
Ladle hot chili base into hot sterilized quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 40 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.