Ingredients[]
- 25 – 35 banana peppers, sliced
- 10 medium-small tomatoes, peeled and chopped
- 6 medium onions, peeled and chopped
- 4 – 5 cloves of garlic, minced (more if you love garlic!)
- ½ cup sugar
- ½ cup water
- 1 cup white vinegar
- ¼ cup oil
- ¼ cup kosher salt
- ¼ tsp alum
- a handful of basil leaves, chiffonade
- Optional: 10 – 12 jalapeño peppers for a really hot sauce!
Directions[]
- Place the ingredients in a large pot and bring to boil.
- Allow to boil for 10 – 15 minutes.
- While still hot, pour into sterile jars and seal.