16 c. peeled and quartered tomatoes
2 c. chopped green peppers
2 c. chopped onion
3 fresh Jalepeno peppers, fresh-canned
2 tbsp. black pepper
1 c. vinegar
6-8 garlic buds, chopped
3 tbsp. sugar
5 tbsp. canning salt
5 tbsp. chili powder

Heat all ingredients, simmer until tomatoes and peppers are tender. Add a paste of 1/4 cup cornstarch and 1/4 cup water to thicken the sauce. When desired thickness, pour into hot jars and process pints in boiling water bath for 30 minutes - or the sauce may be frozen. Excellent with taco or tortilla chips.