22 c. chopped peeled tomatoes
4 c. chopped seeded green peppers
2 c. chopped onions
1 c. chopped fresh jalapenos
3 (15 oz.) cans tomato sauce
3 c. cider vinegar
1 tbsp. dried minced garlic
3 tbsp. crushed red pepper
4 tsp. salt
1 1/2 c. pickled hot chili peppers, diced (about 40)

In a large kettle bring all ingredients to simmering on medium heat. Pack into pint or half pint jars and process in water bath canner for 30 minutes.