6 cups tomatoes
3 cups carrots
1 1/2 cups cider vinegar
1/2 cup honey
1/2 cup diced onion
1/2 cup chopped jalapeño pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped cilantro
Directions
Coarsely chop cored tomatoes, grate peeled carrots and finely chop onions and jalapeño peppers. Leave seeds in if you want more heat. Combine all the vegetables in a large saucepan.
Add vinegar and salt. Cook until it thickens, about 1 hour.
Add honey, freshly ground black pepper and chopped cilantro. Cook for another 5 minutes.
Fill jars, wipe rims, apply lids, and screw on bands. Process in water canner for 15 minutes. (If you are new to canning, check out canning books or advice from a reliable website.)
From the kitchen of Angela MacDougall