1 gal. tomatoes, peeled, cored, chopped
4 onions
4 cloves garlic, pressed or chopped
1/4 c. salt (canning)
1/2 c. vinegar
4 to 6 Jalapeno peppers
4 green bell peppers

Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.