3 c. tomatoes, peeled and chopped
4 jalapenos, seeded and chopped
3/4 c. onion, chopped
1 1/2 tsp. salt
3 cloves garlic, minced
1/2 c. vinegar

Canning-type tomatoes work best. Combine all ingredients; bring to boil. Cover and simmer for 5 minutes. Pack in hot, sterilized pint jars, leaving 1/2 inch head space. Seal and process in boiling water bath for 20 minutes.