16 very ripe tomatoes
8 jalapeno peppers
6 med. onions
4 med. bell peppers
6 cayenne peppers
5 cloves garlic
1/8 c. sugar
2 1/2 tbsp. canning salt
1/4 c. vinegar
1/4 c. water

Chop all vegetables in the food processor (or blender). Place all ingredients and the brine mixture into a large stock pot. Cook at least 1 hour. Pour into clean jars and seal. Very good on roast beef or with dips.