20 to 24 tomatoes, blanch, peel and chop
4 to 6 banana peppers, wear gloves
5 c. red, green and yellow peppers
2 lbs. onions, chopped
4 garlic cloves, chopped fine (or 2 tsp. garlic salt)
2 tbsp. sugar
2 tbsp. canning salt
2 jalapeno peppers (wear gloves), add more for HOT

Chop bell peppers in chunks. Onions can be chunked or use food processor.

1 c. vinegar
2 (12 oz.) cans tomato paste
3 tsp. red pepper flakes

blend before adding to above ingredients.

Mix all in large kettle and cook over medium heat for 30 minutes to 2 hours for desired thickness. Place in canning jars 1/2 or 1 pint hot water bath for 15 minutes. Scream with delight as each jar seals with a "POP".