30 to 40 Italian tomatoes
10 onions, chopped
4 cloves garlic, crushed
1/4 to 1/2 c. sugar
1 1/2 tsp. salt
1 to 3 c. vinegar
Jalapeno peppers (1 to 3 mild; 5 to 10 med.; 10 to 15 hot; 15 to 30 blow your head off)

Boil tomatoes enough to crack skins peel and mash. Put in large canning pot, add onions, garlic, sugar and salt. Cut tops of peppers off put 1/3 of peppers in blender, blend with 1 cup vinegar (more or less as desired). Repeat until peppers are all blended into small pieces. Add to tomato mixture simmer 3 to 4 hours stirring often, be careful not to burn.