1 lg. Spanish onion, chopped
1 lg. bell pepper, chopped
1 qt. vinegar
1 qt. catsup
Datil peppers (approximately 5 depending on taste)

Wear gloves when handling the peppers. Cook vinegar, onions and bell pepper over medium heat until it comes to a simmer. Add catsup, and blend. Add finely chopped datil peppers and stir. Let simmer 10 minutes. Cool, place in jars and refrigerate.