1 1/2 quarts skinned & cored tomatoes
1 lg. onion, chopped
1 lg. green pepper, chopped
1 sm. can green chilies
1 tsp. parsley flakes
2 tsp. garlic powder
2 tsp. salt
1/2 tsp. cumin
1 pkg. taco seasoning mix
2 chopped jalapeno peppers
1/3 c. white sugar
1/2 c. brown sugar
1/2 c. vinegar
2 tbsp. cornstarch
2 c. tomato juice from drained tomatoes

Place tomatoes in a large kettle. Combine all ingredients except tomatoes, sugars, vinegar and cornstarch in another pan. Cook together until onions and peppers are soft. Add sugars, vinegar and cornstarch to boiling mixture and mix until smooth. Add mixture to boiling tomatoes and stir until thick. Put in pint jars and seal. Process 10 minutes at 5 pounds pressure in a pressure cooker or place in hot water in a canner and boil for 15 minutes. Chill before serving.