15 lbs. tomatoes
12-15 hot peppers
3 onions
2 1/2 - 3 cloves garlic
1 1/2 tbsp. cumin
1 1/2 tbsp. oregano
1/4 c. salt
1 1/2 c. green peppers
1 tsp. coriander
1 tbsp. black pepper

Scald and peel tomatoes. Put a few in the blender with all the other ingredients. Add this blended portion to pan of tomatoes. Cook (slight bubbling continually) for 2 hours. Bottle and cold pack (water bath) for 15 minutes. It's delicious as a dip with corn chips or served over eggs!