5 onions
3 lg. red peppers
3 lg. green peppers
2 qts. chopped tomatoes
6 banana peppers

Chop and combine all but tomatoes. Place in colander. Put tomatoes over mixture, 5 tablespoons salt over top. Let set overnight, 4 to 8 hours.

Throw out juice. Put mixture in kettle and add:

4 oz. can chopped green chilies
1 lg. can (28 or 29 oz.) tomato puree
1 c. water
1 c. vinegar
2 tbsp. sugar
1 tbsp. cayenne pepper

Boil for 30 minutes, uncovered, stirring often. Put in hot jars and seal. Yield: about 10 pints.