Ripe tomatoes
Yellow hot banana peppers
3 onions
1 (12 oz.) can tomato paste
2 c. white vinegar
2 tbsp. sugar
2 tbsp. lemon juice
1 tsp. cumin
1/4 c. canning salt
3 tsp. ground oregano
3 jalapeno peppers

Peel and chop 15 large, 20 medium, or 25 small ripe tomatoes. Chop yellow hot banana peppers either (6 for hot sauce, 4 for medium-hot, or 2 for mild) and 3 jalapeno peppers. (Be sure to wear plastic gloves when cutting the peppers.) Add to the tomatoes and peppers the tomato paste, vinegar, sugar, lemon juice, cumin, canning salt and ground oregano. Bring to boil and simmer 1 1/2 hours. Seal in jars. Makes 7 pints. (Roaster oven holds triple batch.)