1 lb. onions
1/2 lb. bell peppers
1 tsp. salt, optional
1/2 c. white vinegar
1/2 lb. jalapeno peppers
1 lg. can tomatoes, 16 oz.
1 tsp. garlic powder

Cut stems and remove seeds from the jalapeno peppers. Chop fine, wear gloves when handling the jalapenos. Chop all vegetables including the tomatoes and place in pot with other ingredients. Bring to a boil, then simmer about 1 hour, stirring occasionally until onions are soft and sauce is slightly thickened.

To get sauce a little thicker, weigh all ingredients after peeling and removing stems and seeds. To get it hotter leave in all jalapeno pepper seeds.

Bottle and refrigerate, or may be put in jars and canned, makes about 3 pints. Makes a lovely gift when canned in decorator jars.