1 gallon ripe tomatoes, scalded & peeled
6 lg. onions
1 c. chili peppers
4 bell peppers
1/2 c. salt
4 c. vinegar
1/2 sm. can cayenne pepper

Cook tomatoes long enough to make juice rise. Add other ingredients and cook a few minutes. Run through blender. Cook another 20 minutes (or longer, depending on desired thickness). Put in hot jars and seal. Makes 10 to 12 pints.