30 lg. tomatoes
10 lg. onions
5 lg. green peppers
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves
3 tsp. salt
1 1/2 c. sugar
2 c. cider vinegar

Peel tomatoes. Chop onions and peppers. Combine with rest of ingredients and cook on medium to low heat for several hours, until relish turns a deep red color and is very thick. Spoon into sterile jars and seal. Yield: 6 to 8 half pints.