6-8 tomatoes or 1 (28 oz) can of tomatoes
5-6 red bell peppers
5-6 green bell peppers
8-10 jalapenos, including seeds
1 onion, chopped fine
1 tsp celery seed
1 tsp mustard seed
1 cup vinegar
1 T pickling salt
1 T fresh dill, chopped

Grind all peppers in blender. Add tomatoes and blend again. Add jalapenos, onion, celery seed, mustard seed, vinegar, pickling salt and dill and cook 30 minutes. Seal in sterilized jars. May be processed in hot water bath, if desired.

Makes 2 pints.