16 c. chopped, skinned tomatoes
1 (15 oz.) can tomato sauce
2 (12 oz.) cans tomato paste
1 can green chile peppers, chopped
3 to 4 jalapeno peppers
3 cloves garlic, chopped
3 c. chopped onion
1/2 tbsp. cumin
1 tbsp. oregano
1 tbsp. salt
2 c. vinegar

Combine all and cook until thick, about 2 1/2 hours. Pack into hot pint jars and process in hot water bath for 20 minutes. Makes 12 pints.