2 1/2 lb. jalapeno peppers
8 med. onions
8 (8 oz.) cans tomato sauce
2 qt. ripe tomatoes
2 cloves garlic
2 1/2 c. cider vinegar

Peel tomatoes. Mix all vegetables together and put through a food chopper. Add vinegar and tomato sauce; stir well. Simmer for 2 1/2 hours. Put in sterilized pint jars 1/2 inch from top. Wipe off jars and seal. Process 20 minutes in water bath canner.