2 - 10 oz. cans Mexican green tomatoes drained
1/2 cup white vinegar
3 cloves garlic minced
3 hot red or green peppers seeded & finely chopped
1/4 tsp. ground allspice
1/4 tsp. oregano
salt & pepper

Put tomatoes, garlic, and hot peppers and cook together for a few minutes until the tomatoes have disintegrated, stirring a few times. Add the rest of the ingredients and cook for a few more minutes or until mixture is well blended. Bottle and refrigerate.