16 c. diced tomatoes
4 c. chopped onions
2 1/2 c. white vinegar
3/4 c. sugar
1/3 c. canning salt
1 tsp. alum
2 tbsp. cumin
1/2 - 2/3 c. jalapeno, chopped
3 tbsp. garlic
2 tbsp. chili powder
2 6 oz. cans tomato paste

Bring to a boil, cook 30 minutes.

Makes approximately 5 quarts.