3 1/2 c. tomato chunks, peeled and sliced
4 hot peppers for hot or 2 peppers for milk
3/4 c. chopped onion
1 1/2 tsp. canning salt
3 cloves garlic or 1 tsp. garlic powder
1/2 c. vinegar
1 1/2 tsp. cornstarch

Dip tomatoes in boiling water for 45 seconds, put in cold water. Peel and core tomatoes and cut into chunks. Chop onions and peppers in food processor. Mix cornstarch with vinegar. Combine all ingredients in large saucepan and boil for 30 minutes on medium heat. Put in canning jars. Makes 2 pints.