25 med. tomatoes (50 to 60 roma tomatoes)
3 purple onions
9 jalapeno peppers
2 (6 oz.) cans tomato paste
3 green peppers
1/2 c. vinegar
1/2 c. sugar
1/4 c. salt

Peel and core tomatoes; chop coarsely. Cook down for 40 minutes. (Drain off 1/4 of juice before cooking.) Then add all other ingredients and cook 1 hour. Can. Makes 6 pints.