2 med. onions
2 bell peppers
2 tsp. oregano
3 tbsp. lemon juice
1 tsp. garlic salt
3 Anaheim peppers
Salt
Pepper
Mild 4; med. 6; hot 10 hot peppers

Blend all and balance out with tomatoes to fill a 4 quart kettle. Cook 45 minutes at slow boil. Put in jars and boil in canner about 15 minutes.