6 green bell peppers or chile peppers
4 fair sized green tomatoes
Garlic (optional)
1 medium onion
Salt to taste
Drops of hot sauce (optional)
Vinegar (optional)

Heat the peppers in a pan in the oven, then put them in a heavy brown paper bag and tie the bag shut. Leave them for about ten minutes. The peelings should come off easily. Remove all seeds and white strings. Place the peppers, onion, and tomatoes in the blender; chop until sauce is made. Add salt and hot sauce. Keep in refrigerator or freeze.