1 qt. jar tomatoes, chopped and undrained
2 cans green chilies, rinsed and drained (4 oz. each)
1 c. onion, chopped
2 tbsp. vinegar
2 tsp. sugar
1/2 tsp. salt
Jalapeno peppers, chopped fine, optional

Combine all ingredients in saucepan. Bring to a boil, reduce heat and let simmer for 10 minutes. Let cool. Refrigerate. Serve with nacho chips. This recipe can be made in larger amounts and processed in pint jars like stewed tomatoes.