1 gal. tomatoes, peeled & quartered
1 lg. onion, chopped
3 bell peppers, finely chopped
3 or 4 cloves garlic (optional)
1/2 c. white vinegar
2 tbsp. canning salt
1/2 c. sugar
Fresh Jalapeno peppers; 10 hot, 7 medium, 4 mild

Put all ingredients in large enamel or stainless steel pan. Bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer 30 minutes or longer for thicker Rotel. Stir occasionally, pour into sterilized jars. Seal and process in boiling water bath for 5 minutes. (I don't process mine.)