2 full blenders of canned stewed tomatoes
2 whole garlic
2-3 onions
2 c. jalapeno peppers, chopped
1/4 c. white vinegar

Quickly chop tomatoes in blender. Leave kind of chunky. By hand, chop the garlic, onions and peppers. Put all ingredients into big pot; bring to a boil, then let simmer for about 30 minutes. Salt for taste. Transfer to clean hot canning jars to be sealed. Makes about 2 1/2 pints.