Tomatoes
1 lg. onion, chopped
1 lg. green pepper, chopped
1 sm. can green chilies, chopped
1 tsp. parsley flakes
2 tsp. garlic powder
2 tsp. salt
1/2 tsp. cumin
1 pkg. taco seasoning mix
1/4 tsp. red pepper (optional)
2 jalapeno peppers, chopped
1/3 c. white sugar
1/2 c. brown sugar
1/2 c. vinegar
4 tbsp. cornstarch
2 c. tomato juice (reserved from tomatoes)

Skin and core tomatoes. Bring to a boil and drain in a colander, reserving juice. Use 1 1/2 quarts tomato pulp. Put tomato pulp in kettle along with the next 10 ingredients. Cook together until onion and peppers are soft. Mix last 5 ingredients together until smooth. Gradually add this to the boiling tomatoes. Stir and cook until thick. Put into pint jars and seal. Process in pressure cooker at 5 pounds pressure for 10 minutes or in boiling water bath for 15 minutes. Makes 7 pints.