20 large tomatoes, skinned, quartered and mashed
4 large onions
4 carrots, cut coarsely
3 green peppers
5 hot peppers
1/2 cup parsley
3 tbsp. sugar
2 tbsp. salt
1 tsp. pepper
3 tbsp. basil
1 tsp. cumin
bottled lemon juice

Bring all ingredients except lemon juice to a boil in large saucepan; simmer until mixture is desired consistency. (Blend in food processor, coarse.) Pour into clean sterilized jars, adding lemon juice 1 Tbsp./pint, 2 Tbsp./quart to each jar. Stir gently, seal jars.

Can be processed by either boiling bath, or pressure canner.