Servings: 7-8 pints
2/3 peck sweet bell peppers
1/3 peck hot banana peppers
2 cloves garlic, split
1 gallon tomato sauce
1 T basil
2 bay leaves
1/2 tsp ground cloves
Remove seeds and veins from peppers. Cut into wide strips. Saute garlic in olive oil. Add peppers and fry until nearly done.
Combine tomato sauce, basil, bay leaves, and ground clove. Heat. Add peppers. Bring to a boil, cooking until peppers are tender. Remove bay leaves.
The USDA does not recommend the BWB process for this recipe because of the high pepper to tomato ratio.
Submitted by: charlottesnider on August 16, 2010