30 c. chopped tomatoes (skinned & cored)
6 c. hot peppers
3 c. jalapeno peppers, seeded (optional)
5 c. chopped onions
9 cloves garlic
8 tsp. salt
3/4 tsp. cumin (optional)
3 1/2 c. vinegar (white)

Mix ingredients and cook 20 minutes. Put into pint jars and process for 30 minutes. Makes approximately 15 pints. Note: Approximately 1 pound per pint - 2 cups = 1 pint.