4 qts. tomatoes, peeled & coarse chipped
1 sweet onion, finely chopped
1 c. bell pepper, finely chopped
1 sweet banana pepper (no seeds), finely chopped
1 c. or less jalapeno pepper (about 5), finely chopped
1 c. white vinegar
3 tbsp. canned salt
1/2 c. sugar
2 tsp. oregano
9 tbsp. cornstarch mixed with 9 tbsp. warm water

Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow 20 minutes. Slowly add cornstarch liquid. Boil 10 minutes. Put in jars and process 15 minutes or freeze. Makes about 13 pints.