8-10 medium/large tomatoes
1/4 bunch of cilantro
1/4 red onion
1 bell pepper
1 garlic clove, chopped
4-6 jalapeno peppers, chopped
1 habanero pepper, THINLY sliced
1/4 cup vinegar
1/4 cup lemon juice
1/2 tbsp. cracked pepper
1 tsp. salt
1/4 cup sugar

Chop all ingredients - a food processor works the best. Cook in stock pot, bring to a boil then turn to medium for 15 minutes. Jar and seal with food grade paraffin wax (Gulf).

Submitted by: Tiffany Baugh