Title: Sandy's Picante
Categories: Canning Sauce Vegetable
Yield: 13 Quarts

50	c	Tomatoes
15	c	Chopped onions
12	md	Onions chopped
1 1/2	c	White vinegar (5%)
7 1/2	tb	Canning salt
33		Chopped jalapeno peppers
6		Sweet banana peppers
1		Bell pepper
3	tb	Garlic powder
6	cl	Garlic
2	tb	Italian seasoning
2	tb	Onion salt
1	ts	Cumin
1	tb	Camino seed
1/3	c	Sweet paprika
		Oil and margarine

Chop onions and wax and bell peppers, fry medium in some oil, margarine, and the paprika. Skin and coarsely chop tomatoes. Put tomatoes, fried onions and peppers in blue canning kettle. Chop garlic and jalapenos, add to kettle. Add spices and simmer til down to 2/3 of a kettle full.

Bring sauce to a boil, seal in sterilized jars, process in boiling water bath 15 minutes.

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