Staff member
58 ounces canned crushed tomatoes
54 ounces tomato juice
1 ounce dried green pepper, chopped
8 ounces fresh onion, chopped
1/4 teaspoon garlic powder
8 ounces green chilies peppers
10 ounces canned jalapeño peppers, chopped
3/4 cup cider vinegar
2 teaspoons salt
1 tablespoon granulated sugar
1 tablespoon hot pepper sauce
1/2 teaspoon dried oregano, crumbled
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cumin
Yield: 1 gallon
Combine all ingredients in stainless steel or glass container. Mix well. Store covered in refrigerator. May be heated before service.

Notes: May be served as a condiment with tacos, tostadas, chimichangas, or other Mexican entrees.
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