6 lbs. ripe tomatoes
1 lb. onion
1 lb. green peppers
1 lg. red pepper
6 banana peppers
1 tbsp. plus 1 tsp. salt
2 tsp. dry mustard
1/2 c. sugar
2 tsp. chili powder
1 tsp. garlic powder
3/4 tsp. ground cumin
1/2 tsp. black pepper
1 1/2 c. distilled white vinegar

Peel and chop tomatoes; allow to drain in a colander. Meanwhile, chop onions and peppers. In large pot, over high heat, combine all and bring to a boil. Reduce to medium and cook, stirring occasionally, 45 minutes to 1 hour, or until thick. Near end, stir frequently.

Spoon into hot jars; allow 1/4-inch headspace. Wipe rims with cloth. Process in boiling water bath for 20 minutes. Yield: 4 to 5 pint jars.