1 c. chopped onion
1 c. chopped green pepper
2 tbsp. salad oil
4 firm med. tomatoes, peeled & chopped
2 tbsp. vinegar
1 1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/8 tsp. pepper

In large skillet, cook and stir onion and green pepper in oil over medium heat until onion is tender. Stir in remaining ingredients; heat to boiling. Cool. Cover; refrigerate several days. About 3 cups.