2 c. shredded zucchini
16 c. peeled & chopped tomatoes
1/3 c. sugar
1/3 c. vinegar
1/4 c. lemon juice
1 tbsp. paprika
2 (4 oz.) cans chopped green chilies
2 tsp. chili powder
2 tsp. garlic salt
1 c. onion, chopped
1 green pepper, chopped
4 tbsp. oil

Saute onion and green pepper in oil until transparent. Add other ingredients and simmer until cooked down to desired thickness. Pack in warm sterile jars and process 20 minutes in boiling bath. Yields: 9 to 10 pints.