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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. cornstarch
- 1/3 cup lime juice
- 4 1/2 lb. tomatoes (ripe, coarsely chopped)
- 29 oz. tomatillos (drained and quartered, see note)
- 1 Spanish onion (chopped)
- 4 bell peppers (coloured, seeded and finely diced)
- 1 green bell pepper (seeded and finely diced)
- 6 Tbsp. jalapeno pepper (chopped, or to taste)
- 2 cloves garlic (chopped)
- 5.5 oz. tomato paste
- 3/4 cup white vinegar
- 1 Tbsp. brown sugar
- 1 Tbsp. pickling salt (coarse)
- 1 Tbsp. chipotle sauce
- 1 Tbsp. paprika (mild)
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