Tangy Spaghetti Sauce
Source of Recipe
Marcie Dingerson
Recipe Introduction
Origins Unknown
List of Ingredients
3 medium onion, chopped
2 cups green bell pepper, chopped
3/4 cup hungarian wax chile, chopped (banana peppers)
1 (8 ounce) can mushroom, sliced, chopped, and drained
3 teaspoons minced garlic
16 cups tomato, peeled, cored, and chopped
3 (12 ounce) cans tomato paste
3 tablespoons brown sugar
1 tablespoon dried oregano
4 teaspoons salt (canning)
2 teaspoons dried basil
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons italian seasoning
1/2 teaspoon cumin
Recipe
Add all ingredients to stock pot.
Heat to boiling.
Reduce heat.
Simmer, partially covered for 2 hours.
Stir occasionally.
After it has simmered, fill clean sterilized jars to
within 1/2 inch of top of jar. Put on cap, screw the
band finger tight.
Process for 35 minutes for quart jars in a water
bath.
You can also freeze in quart size freezer bags.
This sauce is great on any pasta dish.
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